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Brown Rice and Chicken Salad

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Brown Rice & Chicken Salad
Serves 1

  • 1.00 pk (10 ounces) frozen green peas
  • 3.00 c Cold cooked brown or white rice
  • 2.00 c Cut-up cooked chicken
  • 2.00 md Stalks celery sliced (about 1.00 Cup)
  • 4.00 oz Process sharp American cheese, cut into cubes (about 1 cup)
  • 0.33 c Sliced pimiento stuffed olives
  • 1.00 sm Onion, chopped (about 1/4 Cup)
  • 1.00 c Mayonnaise or salad dressing
  • 2.00 tb Lemon juice or vinegar
  • 0.50 ts Salt
  • 0.12 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

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