• 12 sun-dried tomatoes
  • 2 cups hot water
  • 3 cups cooked rice
  • 2 (6-ounce) packages precooked, grilled chicken strips, cut into ½’ pieces
  • ½ cup basil pesto sauce
  • 1 cup provolone cheese, cut into ¼’ cubes
  • ¼ cup balsamic vinaigrette dressing
  • salt and ground black pepper, to taste


  • Cook rice and set aside.
  • Place tomatoes in 2-quart saucepan. Pour 2 cups hot water over tomatoes; let stand 10 minutes or until soft. Drain tomatoes and coarsely chop. Set aside.
  • In large bowl, combine rice, chicken strips and basil pesto.
  • For Tuscan relish, in medium bowl, combine tomatoes, cheese and vinaigrette; add to rice mixture. Toss well. Season to taste with salt and pepper.