Rice Salad with Vegetables and Chicken
The tangy balsamic and onion dressing is perfect for the combination of vegetables, rice, and chicken in this hearty dish. It's a versatile dish any time of the year because it can be served hot as a casserole or cold as a salad, and can be a main dish or a side—omit the chicken and serve a smaller portion to use as a side dish.
Servings per Recipe: 6 servings
Calories per Serving: 405
Ingredients
Dressing:
- ½ cup finely chopped red onion, or green onion
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup mayonnaise
- 1 tablespoon balsamic vinegar
Salad:
- 2-3 cups cold cooked rice
- 1-2 cups frozen peas, thawed
- 1 cup shredded raw carrot
- 1-2 cups cooked chicken
- 1-2 tablespoons Montreal Chicken Seasoning
- lettuce, for serving if making salad version
Instructions
- Thaw 1-2 cups frozen peas.
- Combine ½ cup finely chopped red onion, 1 teaspoon salt, ¼ teaspoon freshly ground black pepper, 1 cup mayonnaise, and 1 tablespoon balsamic vinegar. Mix well and set aside.
- In a large bowl, combine 2-3 cups cold cooked rice, thawed peas, 1 cup shredded raw carrot, 1-2 cups cooked chicken, and 1-2 tablespoons Montreal Chicken Seasoning
- Add dressing and stir gently until well mixed.
- Serve hot as a casserole or cold on a bed of lettuce.
Notes
If making as a casserole, you may wish to add about a cup of shredded cheddar cheese on top before baking. Bake at 350ºF for about 30 minutes or until heated through.
