Cajun Chicken And Rice Salad
|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|
|Olive oil||7 Tablespoon|
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.