The time for warm weather main dish salads is about over. Include this one before the weather has us wanting to make soups and stews.
Cook the seasoned rice in the morning, refrigerate, and stir in the rest of the ingredients 30 minutes before dinner. Serve with fresh late summer fruit or raw vegetables.
HERBED RICE AND CHICKEN SALAD (Pantry Cooking II)
2 cups water
2 chicken bouillon cubes
1-1/2 teaspoons herb blend
1 cup long grain white rice
1-1/2 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon dried lemon peel
1 can (12 to 13 ounces) chicken, drained, shredded (1-1/3 to 1-1/2 cups)
2 tablespoons pimiento
Bring water, bouillon and herb blend to a boil in a small saucepan. Stir in rice. Cover; reduce heat to low and cook 20 minutes or until liquid is absorbed. Refrigerate to chill. About 30 minutes before serving, whisk together lemon juice, olive oil, and lemon peel. Pour over rice. Add chicken and pimiento and stir to combine. Serve at room temperature. Serves 4.
