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1 (14 1/2 oz.) can low-sodium fat-free chicken broth 1 (6 oz.) pkg. long grain and wild rice mix 2 c. shredded cooked chicken 2 celery ribs, thinly sliced 1 green bell pepper, chopped 1 small purple onion, chopped Lemon-Mustard Dressing Roast one chicken for you and a second for the salad. If you're short on time, use a deli-roasted chicken from the supermarket. Bring chicken broth to a boil in a medium saucepan. Stir in rice mix and seasoning packet. Return to a boil. Cover, reduce heat and simmer 30 minutes or until rice is tender. Cool. Stir together rice mixture, chicken and remaining ingredients. Chill at least 30 minutes. Preparation time is 10 minutes. Cooking time is 30 minutes. Chilling time is 30 minutes. Lemon-Mustard Dressing: 1/4 c. olive oil 1/3 c. lemon juice 1 1/2 tsp. dry mustard 1/2 tsp. pepper Whisk together oil and next 3 ingredients. Preparation time is 5 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |