Chicken And Rice Salad Recipe
Ingredients
1 1/3 cups water
2/3 cup brown rice or long grain rice
1/3 cup skim milk
1/4 cup reduced calorie mayonnaise or salad dressing
2 tablespoons lemon juice
1/2 cup chopped celery
1/2 cup chopped seeded cucumber
2 tablespoons sliced green onions
2 tablespoons snipped fresh parsley
2 5 1/2 ounce cans chunk style chicken or two
6 1/2 ounce cans tuna
1 small tomato, seeded and chopped
Directions
In a saucepan combine the water and rice.
Bring to boiling; reduce heat.
Cover and simmer 35 minutes for brown rice (15 minutes for long grain rice) or till rice is tender and water is absorbed.
Remove from heat.
Let stand, covered, 5 minutes.
Meanwhile, in a large mixing bowl combine milk, mayonnaise, lemon juice, and 1/8 teaspoon pepper.
Stir in celery, cucumber, green onions, parsley, and cooked rice.
Mix well.
Drain chicken or tuna; break into chunks.
Gently stir into rice mixture.
Divide mixture among 4 small airtight containers.
Sprinkle with tomato.
Chill overnight.
Store up to 3 days in the refrigerator.
Bring to boiling; reduce heat.
Cover and simmer 35 minutes for brown rice (15 minutes for long grain rice) or till rice is tender and water is absorbed.
Remove from heat.
Let stand, covered, 5 minutes.
Meanwhile, in a large mixing bowl combine milk, mayonnaise, lemon juice, and 1/8 teaspoon pepper.
Stir in celery, cucumber, green onions, parsley, and cooked rice.
Mix well.
Drain chicken or tuna; break into chunks.
Gently stir into rice mixture.
Divide mixture among 4 small airtight containers.
Sprinkle with tomato.
Chill overnight.
Store up to 3 days in the refrigerator.
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