Tuesday, November 17, 2015

Chicken Rice Salad

This salad works well for a large group. We've served it at baby showers, book clubs and countless gatherings. It needs to be started the night before you serve it, so please keep that in mind:) Recipe from family friend Valerie Terry. Serves about 12-14.

Mix in a large bowl: Cover and refrigerate overnight:
2 Tbs. brown sugar
1 tsp. salt
3 Tbs. oil
1 Tbs. white vinegar
3 c. cooked rice, with no salt added
4 chicken breasts, cooked & cubed
1 (20 oz.) can well-drained crushed pineapple

Next day, add and combine well. Refrigerate until serving:
1 cup chopped celery 
1/2 cup each red & green peppers
1/2 cup seedless green grapes
1/2 cup seedless red or black grapes
2 cans mandarin oranges, drained
3/4 cup cashews (optional)
1/2 cup mayonnaise

1 comment:

Dylan Baldwin said...

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