Publisher Photo
Publisher Photo
Ranch dressing adds a little "zip" to this fresh, flavorful salad. It makes a great lunch or supper on a hot summer day when you feel like eating something a little less filling.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup ranch salad dressing
  • 1 teaspoon salt
  • 2-1/2 cups cubed cooked chicken
  • 1-1/2 cups cooked rice
  • 3/4 cup sliced celery
  • 3/4 cup small green grapes
  • 1/2 cup drained pineapple tidbits
  • 1/2 cup drained mandarin oranges
  • 1/2 cup slivered almonds, toasted

Directions

In a large bowl, combine mayonnaise, salad dressing and salt. Fold in chicken, rice, celery and fruit. Cover and chill until ready to serve; add almonds. Yield: 4-6 servings.
Originally published as Fruity Rice Salad in Country Chicken Cookbook 1995, p13

Nutritional Facts

1 cup: 486 calories, 34g fat (5g saturated fat), 62mg cholesterol, 719mg sodium, 23g carbohydrate (10g sugars, 2g fiber), 20g protein.

  • 1/2 cup mayonnaise
  • 1/2 cup ranch salad dressing
  • 1 teaspoon salt
  • 2-1/2 cups cubed cooked chicken
  • 1-1/2 cups cooked rice
  • 3/4 cup sliced celery
  • 3/4 cup small green grapes
  • 1/2 cup drained pineapple tidbits
  • 1/2 cup drained mandarin oranges
  • 1/2 cup slivered almonds, toasted
  1. In a large bowl, combine mayonnaise, salad dressing and salt. Fold in chicken, rice, celery and fruit. Cover and chill until ready to serve; add almonds. Yield: 4-6 servings.
Originally published as Fruity Rice Salad in Country Chicken Cookbook 1995, p13

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