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Chicken Strips, Vegetables and Brown Rice - Luncheon Salad  Recipe

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This recipe for Chicken Strips, Vegetables and Brown Rice - Luncheon Salad , by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Stephens
Added: Monday, May 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 C cooked brown rice, cooked in Imagine brand organic chicken broth
1 1/3 C cooked beans (garbanzo, cannelloni, pinto).
3/4 C coarsely shredded carrot.
3/4 C coarsely shredded zucchini
3 Tbsp chopped fresh herbs (not dried).
2 Tbsp. sliced green onion (or more).
2 Tbsp. fresh lemon juice (or more).
1 Tbsp organic cold pressed canola oil.
1 lb.. boneless chicken breast, gently pan fried and cut into bit size slivers.
1/2 tsp. salt or to taste.

Directions:
Directions:
In a large bowl mix all ingredients.
Refrigerate several hours or overnight.
Serve on bed of crisp lettuce leaves with hot rolls or baguettes.

Number Of Servings:
Number Of Servings:
4

 

 

 

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