I like this recipe partly because it tastes good, but also because it’s a dandy use for leftover rice as well as leftover chicken.
2 cups cooked, diced chicken
1 cup cooked rice (1/4 cup uncooked yields 1 cup cooked)
3/4 cup chopped celery
1/2 cup sliced pimento-stuffed green olives
1/4 cup toasted slivered almonds
1/4 cup thinly sliced scallions
1 teaspoon salt or to taste
1/4 teaspoon ground pepper
1/2 cup mayonnaise or salad dressing
2 tablespoons fresh lemon juice
In a mixing bowl combine all ingredients and serve salad on a bed of lettuce leaves.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission