Wild and
Brown Rice Chicken Salad
- 1 broiler-fryer chicken,
cooked, skinned, boned and broken into pieces
1 box (6 ounces) long grain brown and wild rice with seasonings
1/2 cup chicken broth
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped pickled sweet red pepper
1/2 cup finely chopped celery
1/2 cup sliced green onion
1/2 cup pine nuts
1 package (10 ounces) frozen peas, thawed
- Cook rice according to
package directions, omitting all butter or margarine; set aside
to cool.
- Place warm chicken in
medium bowl and pour over broth and lemon juice; sprinkle with
salt and pepper.
- In large bowl, mix together
pickled pepper and celery. Add green onion, separating into rings
and tossing lightly. Add rice, stirring gently. Add chicken with
juice and broth. Finally add pine nuts and green peas. Mix well,
cover and refrigerate until completely chilled. Serve on dark
green lettuce leaves.
Makes 6 servings.
Nutritional Information
Per Serving:
Calories: 353
Protein: 28.3
Total Fat: 12.3 grams
Saturated Fat: 2.55 grams
Carbohydrates: 34.4 grams
Cholesterol: 61 milligrams
Sodium: 311 milligrams
Recipe provided courtesy
of the National Chicken Council. Used with permission.
