Recipe - Tangy Lemon Chicken Salad

1 pack (4.8 oz) RICEARONI Long
Grain and Wild Rice Chicken
with Almonds
5 tablespoon Canola or Olive oil
2 cup Chopped; cooked chicken
One fourth cup Chopped green onion
3 tablespoon Lemon juice
One half teaspoon Grated lemon peel
1 One half cup Shredded spinach leaves or
Romaine lettuce leaves

Prepare RiceaRoni Mix as package directs, substituting 1 T oil for
margarine. Cool 10 minutes. In a large bowl, combine prepared rice mixture,
4 T oil, chicken, onions, lemon juice, and lemon peel. Chill 4 hours or
overnight. Stir in spinach or Romaine leaves just before serving. Serves 4

Posted to brandnamerecipes by "Christopher E. Eaves" cea260@airmail.net
on Feb 03, 1998