Hawaiian Chicken Salad

• 3/4 c. uncooked wild rice
• 3/4 c. uncooked white rice
• 3 c. cooked chicken, chopped
• 1 large carrot, cut into 2 1/2-inch strips
• 1/2 c. raisins
• 1/2 c. chopped green onion
• 1 c. salad oil
• 1/2 tsp. white wine vinegar
• 1 1/2 Tbsp. Dijon mustard
• 2 garlic cloves, minced
• 1 tsp. salt
• 3/4 tsp. Tabasco
• chopped toasted macadamia nuts

1. Cook rice separately and cool.
2. Combine rice, chicken, carrots, raisins and onion.
3. In a small bowl or jar, combine oil, vinegar, mustard, garlic, salt and Tabasco sauce. Mix well.
4. Pour over rice mixture.
5. Cover and refrigerate 2 to 3 hours or overnight.
6. Serve on lettuce.
7. Sprinkle with toasted macadamia nuts.

wild rice, white rice, chicken, carrot, raisins, green onion, salad oil, white wine vinegar, mustard, garlic, salt, tabasco, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523310 (may not work)