Chicken or Shrimp Rice Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A great summer rice salad, with a tasty dressing, and wonderful way to use that leftover rice. Cooking time is for chicken or shrimp. Ingredients:
1 lb cooked chicken breasts, diced (any amount you wish) or 1 lb cooked shrimp |
1 (10 ounce) package frozen peas, thawed |
3 cups cooked white rice or 3 cups cooked brown rice, cold |
1 1/2 cups chopped celery |
1/4 cup chopped onion |
salt & freshly ground black pepper, to taste (i use seasoned salt) |
1/2 cup vegetable oil or 1/2 cup canola oil |
3 tablespoons cider vinegar |
2 tablespoons brown sugar |
1 tablespoon soy sauce |
2 teaspoons curry powder |
1/2 teaspoon celery seed |
Directions:
1. In a bowl, combine the first 5 ingredients, toss gently.
2. In a jar combine all dressing ingredients, shake well.
3. Add to chicken or shrimp mixture, mix well.
4. Season with salt and pepper to taste.
5. Cover and refrigerate 4 or more hours, to combine the flavors.
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