Hunter's Wild Rice Chicken Salad

Make this chicken dish ahead and serve on days when there's no time to spend in the kitchen.

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Servings: 6 to 8
Prep Time: 20 mins
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    1 2/3  cups 
    wild rice
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    3 1/3  cups 
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    1  6 1/4 ounce package 
    chicken-flavored rice pilaf
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    4 1/2  cups 
    coarsely chopped cooked chicken (about 1-1/2 pounds)
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    1   medium 
    red sweet pepper, cut into thin bite-size strips
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    8   ounces 
    fresh pea pods, trimmed, strings removed, and pods cut into thin bite-size strips
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    1   cup 
    bottled lemon-pepper salad dressing or vinaigrette
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    1/4  cup 
    bottled French salad dressing
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    1/8  teaspoon 
    ground black pepper
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    2   bunches 
    green onions (about 10 total), cut into thin strips*
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    Fresh pea pods (optional)

Rinse wild rice well. Bring the water to boiling in a large saucepan. Add wild rice. Return to boiling; reduce heat. Simmer, covered, about 40 minutes or until most of the water is absorbed and rice is tender. Drain, if necessary.
Meanwhile, cook rice pilaf according to the package directions.
Combine the wild rice, rice pilaf, chicken, sweet pepper, and pea pods strips in a large bowl.
Stir together salad dressings and black pepper in a small bowl. Pour over rice mixture. Stir gently to mix. Cover and chill for at least 2 hours or up to 24 hours.
To serve, arrange green onions around edges of 6 to 8 chilled salad plates. Spoon rice mixture into center. Garnish each plate with additional pea pods, if desired. Makes 6 to 8 servings.
  • * If you want to curl the green onions, place the green onion strips in ice water for 20 minutes; drain well.
Nutrition information
Per Serving: cal. (kcal) 530, Fat, total (g) 28, chol. (mg) 81, carb. (g) 48, sodium (mg) 979, Percent Daily Values are based on a 2,000 calorie diet
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