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Summer Chicken Salad

by

Yield: 6 to 8 servings

Ingredients:

  • 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)

Instructions:

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.
Updated Wednesday, June 20th, 2007
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