Confetti Chicken Salad
|White vinegar||1⁄4 Cup (4 tbs)|
|Ground allspice||1 Teaspoon|
|Ground bay leaf||1⁄2 Teaspoon|
|Vegetable oil||1 Cup (16 tbs)|
|Cooked rice||4 Cup (64 tbs)|
|Cooked chicken||12 Ounce, cut into bite pieces|
|Broccoli florets||2 Cup (32 tbs) (Small)|
|Chopped tomatoes||2 Cup (32 tbs)|
|Shredded carrots||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
Make dressing by combining vinegar, Poultry Magic®, allspice, bay leaf and salt in food processor.
Process until well mixed.
With motor running, add oil in slow steady stream until incorporated and dressing is thick and creamy.
Combine remaining measured ingredients in a large mixing bowl.
Stir in dressing.