Mexicali wild rice chicken salad

Yield: 6 Servings

Measure Ingredient
2 cups Water
1 pack (6.25-oz) fast cooking long grain and wild rice
1½ cup Diced cooked chicken
1 can (4-oz) diced green chilies; drained
1 cup Cooked fresh corn or frozen corn; thawed
½ cup Chopped green pepper (up to)
3 Onions; chopped, including green tops
⅓ cup Vegetable oil
3 tablespoons Cider vinegar
½ teaspoon Chili powder
1 Clove (small) garlic
1 Tomato; chopped

From: Cheryl Miller <csmiller@...> Date: Sun, 7 Jul 1996 18:53:16 +0000 In medium-sized saucepan over medium heat, bring water and contents of rice and seasoning packets to vigorous boil. Reduce heat. Cover and simmer 5 minutes or until all liquid is absorbed. Transfer to a large bowl. Cool to room temperature.

Add chicken, chilies, corn, green pepper and onion to rice mixture. In small bowl whisk or stir oil, vinegar, chili powder, and garlic until well mixed. Pour dressing over chicken-rice mixture and toss gently to mix.

Cover and chill at least 1 hour. To serve, stir in tomato. Serves 6.

EAT-L Digest 6 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes