Chutney Dressing over Chicken & Wild Rice Salad

Chutney Dressing over Chicken & Wild Rice Salad

This salad is filling and ideal for a ladies’ luncheon.  You can make the entire recipe ahead of time and re-warm the rice before serving.

2 cups diced cooked chicken

1 - 6 ounce box long-grain & wild rice mix

1/2 cup diced red bell pepper

1/2 cup frozen peas, thawed

2 green onions, sliced

4 romaine leaves

Dressing:

1/2 cup mango chutney

2 tablespoons apple cider vinegar

2 teaspoons olive oil

In a sauce pan, cook the rice mixture according to directions, omitting the oil, margarine or butter.  When the rice is cooked, add the bell pepper and peas and set aside.  In a small jar, mix together the dressing ingredients of mango chutney, vinegar and oil.  When ready to serve, arrange a romaine leaf on a serving plate, mound the warm rice mixture, top with the cooked chicken, drizzle on the dressing and sprinkle with the sliced onions.  Serves 4