Brown rice & chicken salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (10 ounces) frozen green peas |
| 3 | cups | Cold cooked brown or white rice |
| 2 | cups | Cut-up cooked chicken |
| 2 | mediums | Stalks celery sliced (about |
| 1 | Cup) | |
| 4 | ounces | Process sharp American cheese, cut into cubes (about 1 cup) |
| ⅓ | cup | Sliced pimiento stuffed olives |
| 1 | small | Onion, chopped (about 1/4 Cup) |
| 1 | cup | Mayonnaise or salad dressing |
| 2 | tablespoons | Lemon juice or vinegar |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 8 | servings. | |
Directions
Rinse frozen peas with cold water to separate; drain. Mix peas, rice, chicken, celery, cheese, olives and onion. Mix remaining ingredients; toss with chicken mixture. Cover and refrigerate at least 2 hours.
Garnish with additional sliced pimiento-stuffed olives or tomato wedges if desired.
From the files of Al Rice, North Pole Alaska. Feb 1994