Wild Brown Rice And Chicken Salad

• 1 broiler/fryer chicken, cooked, skinned and cut in little pieces
• 1 box (6 oz.) long grain brown and wild rice with seasoning
• 1/2 c. chicken broth
• 1/4 c. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. chopped pickled sweet red pepper
• 1/2 c. chopped celery
• 1/2 c. chopped green onions
• 1/2 c. pine nuts
• 10 oz. frozen peas, thawed

1. Cook rice accordingly (omit all butter); set aside.
2. Put warm chicken in medium bowl, pour over broth and lemon juice, sprinkle with salt and pepper.
3. In large bowl, mix together pickled pepper and celery.
4. Add green onions and rice, stirring softly.
5. Add chicken with juice and broth.
6. Finally add nuts and green peas; mix well.
7. Cover and refrigerate until chilled.
8. Serve on dark green lettuce leaves.
9. Serves 6.

chicken, long grain brown, chicken broth, lemon juice, salt, pepper, sweet red pepper, celery, green onions, pine nuts, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436701 (may not work)