Summer Chicken Salad

1/4 c. salad oil
1/4 c. cider vinegar
2-3 c. cooked diced chicken
2 c. cooked rice
1 c. pineapple tidbits, drained
1 c. chopped celery
1 c. mandarin orange sections, drained
1/2 c. salted peanuts
1/2 c. chopped parsley
1/2 c. raisins
Salt and pepper
1/2 c. chopped fresh cilantro
1 c. snow peas, lightly cooked

In 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. Makes 6-8 servings. (Optional: Pecans and/or unsalted sunflower seeds instead of salted peanuts. Add diced carrots and sweet onion. Cook chicken in chicken broth with lots of herbs and spices. Add dried cranberries and dark grapes instead of raisins.)

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