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(Makes 4 Servings)

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

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!

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Accuracy is believed to be good, but is not guaranteed.
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