Chicken and Rice Salad

Chicken and Rice Salad

Growing up, this was one of the only ways to get me to eat rice.  This make ahead salad is cold, creamy, and tangy.  It's hard to stop eating it once you start.  I made a few modifications to this recipe, my grandma's recipe calls for water chestnuts....no thank you.  If you choose, you can add a 4oz can, it's up to you.

Ingredients:

1 cup Dry White Rice  (Cook according to package directions)
1/4 cup Salad Oil
1T White Vinegar
1/2 tsp Salt
1/2 tsp Pepper

Combine cooked rice with oil, vinegar, salt and pepper.  Refrigerate for a couple of hours.

3 Green Onions thinly sliced
1/2 cup Green, Yellow or Red Bell Pepper, chopped*
1/4 cup Parsley, chopped
1/3 cup + 1T Mayo
1/3 cup + 1T Miracle Whip
1T Lemon Juice
3 Cups Cooked and Cooled, Diced Chicken

Combine all remaining ingredients with the rice mixture. and chill until ready to serve.  This tastes great with fresh garden vegetables like tomato's or cucumbers.

* The recipe calls for Green Peppers, I use Yellow for 2 reasons.  One, I like them better since they are sweeter.  Two, My daughters actually eat them without a fuss.  Use whichever you prefer.