Recipe - Chilled Chicken Risotto Salad
Categories: Poultry, Salads, Chilled Chicken Risotto Salad
3 cup Cooked rice
2 cup Sliced cooked chicken
One half cup Red bell pepper, chopped
One fourth cup Prepared garlicflavored
sprinkles
Combine all ingredients; mix well. Refrigerate, covered, 1 to 2 hours to
allow flavors to blend. Serve chilled or at room temperature, garnished
with fresh basil and black olives, if desired. Makes 6 servings, each with
240 calories.
Recipe by: GRIT 06/01/97 Posted to MCRecipe Digest V1 #636 by
essie49@juno.com (Ethel R Snyder) on Jun 05, 1997
Chilled Chicken Risotto Salad recipe makes 4 To 6 Servings
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