"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Valdosta Chicken and Rice Salad Recipe

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This recipe for Valdosta Chicken and Rice Salad, by , is from Southern Comfort Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Chaffin
Added: Friday, November 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 c. cooked chicken, divided
2 c. torn salad greens
1 c. long grain white rice, cooked
1 box frozen peas, thawed
2 large tomatoes, chopped
1 c. thinly sliced cucumber
1/4 c. chopped fresh parsley
1 small red and green peppers, chopped

Dressing: Combine 1 c. mayo, 1/2 c. sour cream, 1/2 c. raisins, 1/2 tsp. celery seed, 1/2 tsp. dill seed, 1/2 c. chopped onion, 1/4 c. sweet pickle relish

Directions:
Directions:
Layer 1 1/2 cups chicken and salad greens in 3 quart salad bowl. Combine rice, peas and parsley and spoon over salad greens. Layer tomatoes, cucumbers, peppers and remaining chicken. Spoon dressing over the top of the salad and seal to edges of the bowl. Cover and chill overnight before serving.

Personal Notes:
Personal Notes:
This salad was one of Mimi's favorite when she had her teacher friends over for lunch. This recipe was first published in the Valdosta Daily Times by Mimi's dear friend and Food Editor, Sandra Connell.,

 

 

 

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