Chicken or Shrimp Rice Salad

A great summer rice salad, with a tasty dressing, and wonderful way to use that leftover rice. Cooking time is for chicken or shrimp.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  lb  cooked chicken breasts, diced (any amount you wish) or 1  lb  cooked shrimp
• 1 (10 ounce) package  frozen peas, thawed
• 3  cups cooked white rice or 3  cups cooked brown rice, cold
• 1 1⁄2 cups  chopped celery
• 1⁄4 cup  chopped onion
•  salt & freshly ground black pepper, to taste (I use seasoned salt)

• DRESSING

• 1⁄2 cup  vegetable oil or 1⁄2 cup canola oil
• 3  tablespoons cider vinegar
• 2  tablespoons brown sugar
• 1  tablespoon soy sauce
• 2  teaspoons curry powder
• 1⁄2 teaspoon celery seed

Directions

1. In a bowl, combine the first 5 ingredients, toss gently.
2. In a jar combine all dressing ingredients, shake well.
3. Add to chicken or shrimp mixture, mix well.
4. Season with salt and pepper to taste.
5. Cover and refrigerate 4 or more hours, to combine the flavors.