Summertime Main-Dish Salad Recipe

5 1
Summertime Main-Dish Salad Recipe
Summertime Main-Dish Salad Recipe photo by Taste of Home
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Summertime Main-Dish Salad Recipe

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5 1
Publisher Photo
Summertime Main-Dish Salad, from field editor Ruby Williams of Bogalusa, Louisiana, is cook and satisfying. "This salad has all the spark of Cajun jambalaya," Ruby remarks.
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min. + chilling

Ingredients

  • 2-1/2 cups cubed fully cooked low-fat ham
  • 1/3 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 tablespoon cooking oil
  • 1/3 cup cider or red wine vinegar
  • 4 cups cooked rice
  • 3 cups diced cooked chicken
  • 2 celery ribs, thinly sliced
  • 1/2 cup julienned green pepper
  • 1/2 cup julienned sweet red pepper
  • 2 green onions with tops, sliced
  • 1 pint cherry tomatoes

Directions

In a skillet over medium heat, saute the first seven ingredients in oil until vegetables are tender. Remove from the heat; stir in vinegar. Cool for 5 minutes. In a bowl, toss rice, chicken, celery, peppers and onions. stir in the ham mixture. Cover and chill for at least 2 hours. Garnish with tomatoes. Yield: 9 servings.
Originally published as Summertime Main-Dish Salad in Taste of Home June/July 1997, p8

Nutritional Facts

1 cup: 251 calories, 5g fat (0 saturated fat), 47mg cholesterol, 576mg sodium, 31g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

  • 2-1/2 cups cubed fully cooked low-fat ham
  • 1/3 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 tablespoon cooking oil
  • 1/3 cup cider or red wine vinegar
  • 4 cups cooked rice
  • 3 cups diced cooked chicken
  • 2 celery ribs, thinly sliced
  • 1/2 cup julienned green pepper
  • 1/2 cup julienned sweet red pepper
  • 2 green onions with tops, sliced
  • 1 pint cherry tomatoes
  1. In a skillet over medium heat, saute the first seven ingredients in oil until vegetables are tender. Remove from the heat; stir in vinegar. Cool for 5 minutes. In a bowl, toss rice, chicken, celery, peppers and onions. stir in the ham mixture. Cover and chill for at least 2 hours. Garnish with tomatoes. Yield: 9 servings.
Originally published as Summertime Main-Dish Salad in Taste of Home June/July 1997, p8

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