Speed up the preparation for this tasty, Medterranean-style main dish chicken and rice salad by purchasing a roasted chicken at your local grocer's delicatessen.

Wild and Brown Rice Chicken Salad

1 broiler-fryer chicken, cooked, skinned, boned and broken into pieces

1 (6-ounce) box 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 (10-ounce) package frozen peas, thawed

1. Prepare chicken.
2. Cook rice according to package directions, omitting all butter or margarine; set aside to cool.
3. Place warm chicken in medium bowl and pour over broth and lemon juice; sprinkle with salt and pepper.
4. 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.

Recipe provided courtesy of the National Chicken Council. Used with permission.