Vickys Fruity Chicken Salad, Gluten, Dairy, Egg & Soy-Free

• 500 grams cooked and cooled rice
• 1 chicken breast, pre-baked and chopped
• 45 grams diced green bell pepper
• 45 grams diced salad tomatoes, seeds removed
• 40 grams dried cranberries
• 1 zest and juice of 1 orange
• 60 ml rice vinegar
• 60 ml salad oil
• 3 tsp sugar
• 1 tsp mustard powder (optional)
• 1 salt & pepper to taste

1. In a medium bowl, combine the oil, vinegar, mustard powder and sugar
2. Add in the orange zest & juice, celery & peppers and stir.
3. Add the chicken and rice and mix in gently
4. Stir in the cranberries, season to taste then refrigerate until ready to serve.

chicken, green bell pepper, salad tomatoes, cranberries, orange, rice vinegar, salad oil, sugar, salt

Taken from cookpad.com/us/recipes/337317-vickys-fruity-chicken-salad-gluten-dairy-egg-soy-free (may not work)