Recipe - Mexicali Wild Rice Chicken Salad

2 cup Water
1 pack (6.25oz) fast cooking long
grain and wild rice
1 One half cup Diced cooked chicken
1 cn (4oz) minced green chilies;
drained
1 cup Cooked fresh corn or frozen
corn; thawed
One half cup Chopped green pepper
2 (up to)
3 Onions; chopped, including
green tops
1/3 cup Vegetable oil
3 tablespoon Cider vinegar
One half teaspoon Chili powder
1 Clove (small) garlic
1 Tomato; chopped

From: Cheryl Miller csmiller@LAMAR.COLOSTATE.EDU

Date: Sun, 7 Jul 1996 18:53:16 +0000
In mediumsized saucepan over medium heat, bring water and contents of rice
and seasoning packets to vigorous boil. Reduce heat. Cover and simmer 5
minutes or until all liquid is absorbed. Transfer to a large bowl. Cool
to room temperature.

Add chicken, chilies, corn, green pepper and onion to rice mixture. In
small bowl whisk or stir oil, vinegar, chili powder, and garlic until well
mixed. Pour dressing over chickenrice mixture and toss gently to mix.
Cover and chill at least 1 hour. To serve, stir in tomato. Serves 6.

EATL Digest 6 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.