Thursday, August 16, 2007

Chicken & Rice Salad

Prep: 30 minutes, plus chilling
Yield: 10 Servings

3 cups cooked long grain white rice
2 cups cooked, cubed chicken breast
2 cups crushed, drained pineapple

Combine & chill overnight, then add:

1 cup chopped celery
1/3 cup chopped green bell pepper
1 can drained mandarin oranges
1/3 cup chopped red pepper
3/4 cup green grapes, halved
1 cup roasted almonds

1 Tbs brown sugar
1 tsp salt
3 Tbs extra virgin olive oil
1 Tbs vinegar

Combine dressing ingredients and shake well, then toss through salad.

Tips & Tricks:
Do not use minute rice. This salad can be molded, but will require additional chilling to set. You can substitute turkey breast for the chicken with good results.

Make it Healthier:
Reduce oil & use brown rice in place of white.

How Kids Can Help:
Kids can add ingredients to mixing bowl.

Suggested Sides:
Garnish with red grapes & cantaloupe.

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