From the Pantry Butler kitchen

Chicken Rice Salad

Name: Chicken Rice Salad
Yield: 4 servings
Ingredients: 4 cups lettuce; 2 cups brown rice, cooked; 2 cups skinless chicken breast, roasted; 1 tomato, cored and diced; 1 green pepper, cored and diced; 1 tablespoon olive oil — or cooking oil of choice; 1 lemon, juiced; 2 tablespoons vinegar, flavored; hot pepper sauce — optional; Italian herb mix and black pepper to taste — optional

4 servings

Add fresh vegetables and seasonings to leftover chicken that has been properly handled and rice for a quick and delicious salad. USDA MyPlate Kitchen — Cooking Demo II — Food and Health Communications, Inc. (public domain), via myplate.food

Ingredients

4 cups lettuce
2 cups brown rice, cooked
2 cups skinless chicken breast, roasted
1 tomato, cored and diced
1 green pepper, cored and diced
1 tablespoon olive oil — or cooking oil of choice
1 lemon, juiced
2 tablespoons vinegar, flavored
hot pepper sauce — optional
Italian herb mix and black pepper to taste — optional

Method

Wash hands with soap and water.
Toss all ingredients together in a large salad bowl.
Use personal taste preferences to determine the amounts of seasonings.
Serve immediately.
This salad looks great when served on a large plate with a few of the seasonings sprinkled on top.

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