Ranch Rice Salad
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
3
ingredients
-
Dressing
- 157.80 ml bottled ranch dressing
- 118.29 ml chopped roasted red pepper
- 44.37 ml light sour cream
- 7.39 ml dried dill weed, crumbled
- 2.46 ml salt
-
Salad
- 709.77 ml firmly cooked and cooled long-grain rice (not instant)
- 473.18 ml bite-size chunks rotisserie chicken, skin removed
- 236.59 ml shredded cheddar cheese
- 118.29 ml frozen peas, thawed
- 2 medium green onions, thinly sliced
- pepper (to taste)
- 1419.54 ml torn romaine lettuce leaves or 1419.54 ml baby spinach leaves
directions
- To make the dressing: mix together all the dressing ingredients in a bowl.
- To make the salad: Add the first 5 salad ingredients in a large bowl; add in the dressing; stir gently to coat.
- Add in pepper (and salt if needed); stir to combine.
- Serve on lettuce leaves.
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