Sunday, May 16, 2010

Summer Chicken Salad

Summer Chicken Salad


1/4 cup salad oil
1/4 cup cider vinegar
2 to 3 cups cooked diced chicken
2 cups cooked rice (Basmati is excellent)
1 cup pineapple tidbits, drained
1 cup mandarin orange sections, drained
1 cup chopped celery
1 cup snow peas, lightly cooked
1/2 cup salted peanuts
1/2 cup raisins
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
Salt and pepper (taste before adding)


In a large salad bowl whisk oil and vinegar together. Add remaining ingredients and toss until well mixed. Cover and refrigerate for about 4 hours or until well chilled.

Yield: 6 to 8 servings

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