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Yield: Makes 6 servings.
• 3 cups cooked rice
• 1 1/2 cups cooked chicken, cut into strips
• 2 medium tomatoes, seeded and chopped
• 1/2 cup thinly sliced celery
• 1/4 cup sliced green onions
• 2 tablespoons chopped fresh parsley
• 3 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh dill or 1-1/2 teaspoons dried dill weed
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons grated Parmesan cheese (optional)
Combine rice, chicken, tomatoes, celery, onions and parsley in large bowl; set aside.
Combine vinegar, oil, mustard, dill, garlic, salt, pepper and Parmesan cheese in small jar with lid.
Shake to combine.
Pour dressing over rice mixture; toss lightly.
Cover and chill for 1 to 2 hours.
Total Fat 4g
Total Carbohydrate 22g
Dietary Fiber 1g
USA Rice Federation (www.usarice.com)
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