Thursday, July 16, 2009

Chicken and Rice Salad

During the summer here in Georgia, there are days that are so swelteringly hot that you are loathe to turn on any heat-generating appliance in the house. Today was one of those days.

So what do you do for dinner on a day like this? Make a nice, hearty, cold salad like this one!!

Chicken and Rice Salad
my mom's friend Sue

2 6-ounce boxes long grain wild rice (recommended: Uncle Ben's)
3 ½ cups cooked chicken, torn into bite-sized bits
4.5 ounces ripe black olives drained and chopped
½ cup chopped green onion w/ tops
½ cup pecans chopped
1 cup celery, chopped
salt and pepper
1 ½ cup mayo (add gradually)
2 tablespoons chopped fresh parsley

Cook rice according to the directions, but omitting any seasoning packet that might come with the box. Toss all ingredients together except for the mayo and parsley, seasoning with salt and pepper to taste. Stir in the mayo gradually, using only as much as needed to suit your tastes. Chill until ready to serve. Garnish with parsley. Serve with iceburg lettuce cups to make tasty wraps!


Made by Lena