"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

JoAnna’s Chicken Rice Salad Recipe

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This recipe for JoAnna’s Chicken Rice Salad, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JoAnna Chocooj (Hubbard-Warns)
Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 C.cooked chicken, diced (leftovers, or canned)
3 stalks celery, chopped
1 can unsweetened chunk pineapple, drained
1/2 C. diced green onions
1-1/2 C. cooked wild rice
1-1/2 C. cooked brown rice
1 C. Orange Muscat Vinegar
1/4 C. olive oil
Other veggies as desired, e.g. 1 C. snap peas, green beans, red/yellow/green bell peppers, cherry tomatos, etc.
Pecans, pinenuts, or slivered almonds for garnish

Directions:
Directions:
Mix rice & vegetables in bowl. Whisk vinegar & oil with salt & pepper. Toss well & refrigerate before serving. Add pecans, pinenuts or slivered almonds before serving for a garnish.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes (assuming you have leftover chicken and rice ready to use).
Personal Notes:
Personal Notes:
Great use for leftover rice and chicken - you could also use leftover turkey.

 

 

 

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