Chicken, Wild Rice And Tomato Salad
- 4 Tbsp. butter
- 1/2 c. onion, chopped
- 2 c. cooked chicken, cubed
- 2 c. cooked wild or white rice
- 1 c. cooked peas
- 1/2 c. diced celery
- 2 Tbsp. snipped parsley
- 1 tsp. instant chicken bouillon
- 1/2 c. boiling water
- salt to taste
- pepper to taste
- 1/4 to 1/2 tsp. leaf basil, crumbled
- 1 c. toasted pecans
- 4 medium tomatoes, cubed
- Melt butter in 10-inch skillet or wok.
- Add onion and celery; saute until tender.
- Add chicken, wild rice, peas and parsley to skillet.
- Dissolve bouillon in water; add seasonings and add to skillet.
- Remove from heat.
- Add pecans and tomatoes, tossing to blend ingredients.
- Serve immediately while warm.
butter, onion, chicken, white rice, peas, celery, parsley, instant chicken, boiling water, salt, pepper, leaf basil, pecans, tomatoes
Taken from www.cookbooks.com/Recipe-Details.aspx?id=257148 (may not work)