Wild and brown rice chicken salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Long grain brown and wild rice with seasonings (6 oz) |
| 3 | cups | Chopped cooked chicken meat |
| ½ | cup | Chicken broth |
| ¼ | cup | Fresh lemon juice |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | Chopped pickled or fresh sweet red pepper |
| ½ | cup | Sliced green onion |
| ½ | cup | Toasted pine nuts |
| 1 | pack | Frozen peas, thawed (10 oz) |
| 12 | Dark green lettuce leaves | |
Directions
Cook rice according to package directions, omitting butter or maragrine; set aside to cool. In a large bowl, combine chicken, broth, lemon juice, salt and pepper. Add pickled pepper, celery, onion and reserved rice. Gently stir in pine nuts and peas. Cover and refrigerate until chilled.
Nutrient data per person (using mixture of dark and light chicken meat): 337 calories; 28 grams protein; 12 grams fat (30 percent total calories); 28 grams carbohydrate; 5 grams fiber; 60 milligrams cholesterol; 542 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 11-25-94