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Summer Chicken Salad

Summer Chicken Salad
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Yield: 6 to 8 servings

  • 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.

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Comments

Replace the salted peanuts

By littlemolly

Replace the salted peanuts with pecans and/or sunflower seeds, unsalted. Add diced carrots and sweet onion. Cook the chicken in chicken broth w/lots of herbs and spices. Add dried cranberries and dark grapes instead of raisins. Just a thought. :)

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