Chicken Salad with Rice, Orange, and Snow Peas

Summer Chicken Salad


1/4 cup vegetable oil
1/4 cup cider vinegar
2 to 3 cups cooked diced chicken
2 cups cooked Basmati rice or Wild rice
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 bowl, whisk together oil and vinegar.

In a separate bowl, combine chicken, rice, pineapple, oranges, celery, peas, peanuts, raisins, cilantro, and parsley. Toss until well mixed, then add oil and vinegar mixture. Toss to coat and season with salt and pepper.

Cover and refrigerate for about 4 hours or until well chilled.


6 to 8 servings

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Replace the salted peanuts

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. :)