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Cajun Chicken And Rice Salad

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Ingredients
  White rice 1 Cup (16 tbs)
  Cooked chicken 10 Ounce
  Diced smoked ham 1 Cup (16 tbs)
  Seeded diced plum tomatoes 1⁄2 Pound
  Coarsely chopped green bell pepper 1 Cup (16 tbs)
  Thinly sliced celery 3⁄4 Cup (12 tbs)
  Chopped red onion 3⁄4 Cup (12 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Grainy mustard 1 1⁄2 Teaspoon
  Tabasco sauce/Other hot sauce 1 Teaspoon
  Garlic 1 Clove (5 gm)
  Dried oregano 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Olive oil 7 Tablespoon
Directions

1. In a small saucepan, bring 2 cups lightly salted water to a boil. Add rice, cover, reduce heat to low, and cook about 20 minutes, until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, 5 minutes.
2. In a large mixing bowl, combine cooked rice, chicken, ham, tomatoes, bell pepper, celery, red onion, and half of parsley. Toss gently to mix. 3. In a small bowl, whisk together vinegar, mustard, hot sauce, garlic, oregano, salt, and cayenne until blended. Whisk in olive oil.
4. Pour dressing over salad and toss to mix well. Let stand 10 minutes to allow flavors to blend. Sprinkle remaining parsley on top before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken
Servings: 
6

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