Chicken-Rice Salad (4 Points)

Serving Size  : 4     Preparation Time :0:00


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  vinegar
                        or lemon juice
  1 1/2           cups  cooked chicken -- cut-up
  2        tablespoons  green bell pepper -- finely chopped
     1/2           cup  diced celery
  1                jar  pimientos -- drained (2 ounces) diced
     1/2           cup  cooked brown rice
     1/2           cup  fat-free mayonnaise
                        or reduced-calorie mayonnaise or salad
                        dressing
     1/2           cup  cooked peas
  2             medium  tomatoes -- cut into wedges

Sprinkle vinegar over chicken in medium bowl. Stir in bell pepper, celery,
pimientos and rice. Toss with mayonnaise. Carefully stir in peas.
Refrigerate until thoroughly chilled. Garnish with tomatoes. 4 servings.



Description:
  "A trio of leftovers (chicken, rice and peas) makes up this yummy salad."

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Per Serving (excluding unknown items): 177 Calories; 3g Fat (14.5% calories
from fat); 19g Protein; 19g Carbohydrate; 3g Dietary Fiber; 45mg
Cholesterol; 488mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat;
1/2 Vegetable; 1/2 Other Carbohydrates.

NOTES : Nutrition Information Per Serving Calories 185, Protein 16g,
Carbohydrate 20g, Fat 4g, Cholesterol 45mg, Sodium 480mg, Potassium 340m

Using the above Nutrition Information the WW Points are: Per Serving:
Calories 185 (19% from fat); 4g Total Fat; 0g Fiber (4 Points)

(Using the fiber as in MC 3, the point count according the Dottie's
Calculator is 3.5)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0