| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | American | Grains, Poultry, Salads | 1 | Servings |
INGREDIENTS
| 1 | 10 ounces frozen green | |
| peas | ||
| 3 | c | Cold cooked brown or white |
| rice | ||
| 2 | c | Cut-up cooked chicken |
| 2 | Stalks celery sliced, about | |
| 1 | Cup), Cup | |
| 4 | oz | Process sharp American |
| cheese cut into cubes | ||
| about 1 cup | ||
| 1/3 | c | Sliced pimiento stuffed |
| olives | ||
| 1 | Onion, chopped about 1/4 | |
| Cup | ||
| 1 | c | Mayonnaise or salad |
| dressing | ||
| 2 | T | Lemon juice or vinegar |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| servings. |
INSTRUCTIONS
Rinse frozen peas with cold water to separate; drain. Mix peas, rice, chicken, celery, cheese, olives and onion. Mix remaining ingredients; toss with chicken mixture. Cover and refrigerate at least 2 hours. Garnish with additional sliced pimiento-stuffed olives or tomato wedges if desired. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2020
Calories From Fat: 1236
Total Fat: 140.4g
Cholesterol: 210.8mg
Sodium: 8033.7mg
Potassium: 1083.6mg
Carbohydrates: 105.7g
Fiber: 13.1g
Sugar: 20.9g
Protein: 89.6g