Wild Rice-and-Chicken Salad


Makes 4 servings

Recipe from


1 (14 1/2-ounce) can low-sodium fat-free chicken broth
1 (6-ounce) package long-grain and wild rice mix
2 cups shredded cooked chicken
2 celery ribs, thinly sliced
1 green bell pepper, chopped
1 small purple onion, chopped


Bring chicken broth to a boil in a medium saucepan; stir in rice mix and seasoning packet. Return to a boil; cover, reduce heat, and simmer 30 minutes or until rice is tender. Cool.

Stir together rice mixture, chicken, and remaining ingredients. Chill at least 30 minutes.


Caroline Kennedy, Newborn, Georgia,

March 2002