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

1. Melt butter in 10-inch skillet or wok.
2. Add onion and celery; saute until tender.
3. Add chicken, wild rice, peas and parsley to skillet.
4. Dissolve bouillon in water; add seasonings and add to skillet.
5. Remove from heat.
6. Add pecans and tomatoes, tossing to blend ingredients.
7. 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)