| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Chinese | Salads, Main dish, Poultry | 4 | Servings |
INGREDIENTS
| 3 | c | Cooked rice; cooled |
| 1 1/2 | c | Cooked chicken breast cubes (about 1 whole breast) |
| 1 | c | Sliced celery |
| 8 | oz | Sliced water chestnuts drained |
| 1/2 | c | Sliced fresh mushrooms |
| 1/4 | c | Sliced green onion |
| 1/4 | c | Diced red bell pepper |
| 1/4 | c | Sliced black olives |
| 2 | tb | Vegetable oil |
| 2 | tb | Lemon juice |
| 1 | tb | Soy sauce |
| 1/2 | ts | Ground ginger To… |
| 1/2 | ts | Ground white pepper |
| Lettuce leaves |
INSTRUCTIONS
Combine rice, chicken, celery, water chestnuts, mushrooms, onions, red pepper and olives in large bowl. Place oil, lemon juice, soy sauce, ginger and white pepper in small jar with tight fitting lid; shake well. Pour over rice mixture. Toss gently. Serve on lettuce leaves. Each serving provides: * 350 calories * 20 g. protein * 10 g. fat * 0 g. saturated fat * 45 g. carbohydrate * 2 g. dietary fiber * 41 mg. cholesterol * 644 mg. sodium Source: Rice & Chicken - New Ideas for Old Favorites Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Feb 25, 98
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