Food
Summer Chicken Salad
By Yankee Magazine|Jun 20 2007|
Yield
6 to 8 servings
Ingredients
1/4 cup salad oil
1/4 cup cider vinegar
2 to 3 cups cooked diced chicken
2 cups cooked rice (Basmati is excellent)
1 cup pineapple tidbits, drained
1 cup mandarin orange sections, drained
1 cup chopped celery
1 cup snow peas, lightly cooked
1/2 cup salted peanuts
1/2 cup raisins
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
salt and pepper (taste before adding)
Instructions
In a large salad bowl whisk oil and vinegar together. Add remaining ingredients and toss until well mixed. Cover and refrigerate for about 4 hours or until well chilled.
