Start with brown rice and a store-bought cooked chicken (or use leftover chicken), then add crunchy Ontario vegetables and a spicy Cajun dressing. This rice salad will surely become a favourite among family and friends.

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Servings: 6

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Ingredients

  • 1 small roasted deli chicken
  • 4 cups (1 L) cooked cooled brown, wild or white rice (or combination)
  • 1/2 cup (125 mL) diced kielbasa sausage 1/4 inch (5 mm)
  • 1 large Ontario Tomato, coarsely chopped
  • 1 each small Ontario Red and Sweet Green Pepper, cut into 1/2 inch (1 cm) pieces
  • 3 Ontario Green Onions, thinly sliced
  • 1 Ontario Celery Stalk, thinly sliced
  • 3 tbsp (45 mL) red wine vinegar
  • 2 tsp to 1 tbsp (10 to 15 mL) Cajun seasoning
  • 1 to 2 tsp (10 to 15 mL) hot pepper sauce
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/4 cup (50 mL) vegetable oil
  • 3 tbsp (45 mL) finely chopped fresh parsley

Instructions

Discard skin from chicken; remove meat and cut into pieces about 1 inch (2.5 cm). Place in large bowl along with rice, kielbasa, tomato, red and green pepper, green onions and celery. Set aside.

In small bowl, whisk vinegar with 2 tsp (10 mL) Cajun seasoning, 1 tsp (5 mL) hot pepper sauce, salt and pepper. Gradually whisk in oil. Taste and add additional 1 tsp (5 mL) Cajun seasoning and hot pepper sauce if desired. Toss with salad. (Or if preparing in advance, refrigerate salad and toss with dressing just before serving.) Toss salad with parsley. Taste and add additional salt or pepper if you wish.

Nutritional information

  • Protein: 29.5 grams
  • Fat: 19.0 grams
  • Carbohydrates: 34.0 grams
  • Calories: 425