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"The belly rules the mind."--Spanish Proverb

Valdosta Chicken and Rice Salad Recipe

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This recipe for Valdosta Chicken and Rice Salad is from Southern Comfort Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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