Chicken and brown rice salad

Name: Chicken and brown rice salad
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 250.00 ml rice brown; 500.00 ml chicken cooked, skinned and cubed; 150.00 ml mayonnaise low-fat; 60.00 ml french salad dressing; 125.00 ml celery stalks chopped; 5.00 ml fresh parsley chopped; 100.00 ml walnuts chopped

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (7)

250.00 ml	rice — brown
500.00 ml	chicken — cooked, skinned and cubed
150.00 ml	mayonnaise — low-fat
60.00 ml	french salad dressing
125.00 ml	celery stalks — chopped
5.00 ml	fresh parsley — chopped
100.00 ml	walnuts — chopped

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Method:

Boil the brown rice in salted water. Drain and leave to cool.
Mix all the ingredients and chill for about an hour.
Divide into 4 portions just before serving and serve on a lettuce leaf.
Decorate with mandarin orange segments.
Served with fat-free cottage cheese and wholewheat bread, the salad is a delicious, light summer meal.