325 ml cooked chicken, cubed 1-1/3 cups
500 ml cooked rice 2 cups
30 ml red pepper, finely chopped 2 tablespoons
30 ml green pepper, finely chopped 2 tablespoons
1 green onion, finely chopped
50 ml cheddar cheese, shredded 1/4 cup
75 ml peas 1/3 cup
30 ml fresh parsley, chopped 2 tablespoons
salt & pepper to taste
DRESSING
75 ml olive oil 1/3 cup
30 ml red wine vinegar 2 tablespoons
15 ml lemon juice 1 tablespoon
1 clove garlic, minced
salt & pepper to taste
In a large bowl, add chicken, rice, peppers, onion, cheese, peas, parsley, salt & pepper to taste. Gently mix.
Dressing:
In a small bowl, combine oil, vinegar, lemon juice, garlic, salt and pepper to taste. Mix until well blended.
Pour over salad and toss lightly until well coated. Recipe can be prepared ahead, covered and refrigerated for several hours or overnight.
Serves 4