Post by April B. on Apr 13, 2004 14:48:18 GMT -6
CHICKEN-RICE SALAD WITH TARRAGON VINAIGRETTE DRESSING
Serves: 6-8
1 cup - converted rice
Tarragon Vinaigrette Dressing
2 1/2 cups - cooked chicken or turkey, cut in julienne strips
1 cup - celery diced
3/4 cup - slivered almonds, toasted
1/4 cup - fresh parsley, chopped
Salad greens
Tomato wedges
1/2 cup - olive oil
2 tablespoons - lemon juice
1 teaspoon - tarragon
1 teaspoon - salt
1/2 teaspoon - pepper
Cook rice according to package directions. While hot, toss with
Tarragon
Vinaigrette Dressing. Cover and chill well. Add chicken,
celery, almonds
and parsley, toss lightly. Serve on greens. Garnish with tomato
wedges.
TO MAKE DRESSING: Combine olive oil, lemon juice, tarragon, salt and pepper. Mix well.
Makes about 2/3 cup. ;D
Serves: 6-8
1 cup - converted rice
Tarragon Vinaigrette Dressing
2 1/2 cups - cooked chicken or turkey, cut in julienne strips
1 cup - celery diced
3/4 cup - slivered almonds, toasted
1/4 cup - fresh parsley, chopped
Salad greens
Tomato wedges
1/2 cup - olive oil
2 tablespoons - lemon juice
1 teaspoon - tarragon
1 teaspoon - salt
1/2 teaspoon - pepper
Cook rice according to package directions. While hot, toss with
Tarragon
Vinaigrette Dressing. Cover and chill well. Add chicken,
celery, almonds
and parsley, toss lightly. Serve on greens. Garnish with tomato
wedges.
TO MAKE DRESSING: Combine olive oil, lemon juice, tarragon, salt and pepper. Mix well.
Makes about 2/3 cup. ;D