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Chicken and Rice Salad with Roasted Red Peppers
Serves
2 (1 whole pita each)
LOADING
Is it a salad, sandwich or main dish? Roasted red pepper, dijon mustard, and chicken all served in a whole wheat pita pocket.
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Ingredients
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1
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cup
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cooked Mahatma® White Rice or Mahatma® Whole Grain Brown Rice
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1/3
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cup
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light mayonnaise
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1/4
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cup
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roasted red pepper (water packed), chopped
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2
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tsps
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Dijon mustard
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1
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cup
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cooked boneless skinless chicken breast, diced
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1/2
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cup
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celery, chopped
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1/3
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salt and ground black pepper, optional
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2
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whole wheat pita pockets, cut in half
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4
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lettuce leaves
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Cooking Directions
In a medium bowl, combine mayonnaise and Dijon mustard. Add chicken, peppers and celery. Add rice and mix lightly. Season with salt and pepper to taste, if desired. Line pita pockets halves with lettuce leaves and spoon in salad.  Recipe Tip: Do you have a rice cooker? To prepare the rice for this dish … Add white or brown rice and water to the inner pot of your Aroma® Rice Cooker. Press the Cook Switch or set to White or Brown Rice. When the rice cooker beeps, proceed with remainder of recipe as directed above.
MORE HELPFUL RECIPE TIPS:- Cook extra white or brown rice. It can be stored in the refrigerator up to six days; or, the freezer for up to six months.
- Using a non-stick skillet to brown meat and other vegetables helps reduce the need for added oil.
- Reheat pita pockets in the microwave for about 10 to 20 seconds to soften.
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