French Quarter Rice Salad

Submitted by Chris Reynolds

"This came out of a brand names cookbook. It is really delicious! The raisins add just a hint of sweetness that offsets the tang of the dressing. Prep time does not include refrigeration time. I always use chicken breast when making this salad, but the directions are not specific, so you could use dark meat if you prefer."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 (6 ounce) package long grain and wild rice blend
• 1⁄3 - 2⁄3 cup vegetable oil
• 1⁄3 cup white wine vinegar
• 1 tablespoon dijon-style mustard
• 1 garlic clove, minced
• 1⁄2 teaspoon Tabasco sauce
• 2 cups diced cooked chicken (or turkey)
• 1 large carrot, shredded
• 1⁄2 cup raisins
• 1⁄3 cup chopped green onion
• 1⁄2 cup pecans, toasted

directions

1. Cook rice according to package directions. Cool slightly.
2. In large bowl, combine the oil, vinegar, mustard, Tabasco, and garlic. Add the rice, chicken, carrot, raisins, and green onions. Mix well.
3. Cover; refrigerate 2 to 4 hours to blend flavors.
4. Just before serving, mix in the pecans.