Brown Rice and Chicken Salad
- 1 pk (10 ounces) frozen green
- -peas
- 3 c Cold cooked brown or white
- -rice
- 2 c Cut-up cooked chicken
- 2 md Stalks celery sliced (about
- 1 Cup)
- 4 oz Process sharp American
- -cheese, cut into cubes
- -(about 1 cup)
- 1/3 c Sliced pimiento stuffed
- -olives
- 1 sm Onion, chopped (about 1/4
- -Cup)
- 1 c Mayonnaise or salad
- -dressing
- 2 tb Lemon juice or vinegar
- 1/2 ts Salt
- 1/8 ts Pepper
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.
8 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
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.
8 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
