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RECIPE COOKED DICED CHICKEN

CHICKEN AND RICE DIJONNAISE SALAD

INGREDIENTS:

15 oz. Reuven Cooked Diced Chicken, thawed
5 oz. Creamy Caesar salad dressing
2 tbsp Dijon mustard
45 oz. Whole grain or Basmati rice, cooked
15 oz. each Frozen corn, frozen peas
8 oz. Fresh red pepper, diced
2 Green onions, cut on the diagonal
4 Iceberg lettuce pieces

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1


PREPARATION:

  • In a large bowl, whisk together the Caesar salad dressing and Dijon mustard and set aside.
  • Thaw frozen vegetables. Prepare rice according to package. Let cool.
  • Add Reuven Diced Chicken, corn, peas, and red pepper dices to the cooled rice.
  • Pour dressing mixture over top and stir.
  • Prepare 4 plates with Iceberg lettuce pieces, and top with rice salad.
  • Sprinkle green onion on top.
  • Garnish with fresh fruit (optional)
  • Serves 4.

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