Portion Size: 1 cup (approx. ½ cup chicken and dressing

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cups brown rice
4 cups low salt chicken broth
1 teaspoon oil
1/2 cup chopped walnuts	Unsalted
1 pound diced cooked chicken, chilled	Cook until internal temperature reaches 165°F.
1/2 cup green onion	Wash, trim and sliced including tops.
1/2 cup celery	Washed, trim and diced.
1/2 cup red bell pepper	Washed, trim and diced.
1/4 cup oil
1/4 cup lemon juice
2 tablespoons light soy sauce
2 teaspoons ginger powder
2 cloves garlic	Wash, peel and mince.

Directions:

Steps	Directions:	Critical Control Point /Quality Assurance
1	Prepare rice as directed on package using chicken broth instead of water; cool.
2	Heat oil in large skillet over medium high heat.  Sauté walnuts until golden brown; cool.
3	Combine rice, walnuts, green onions, celery and red pepper in large bowl.
4	In a separate bowl, combine oil, lemon juice, soy sauce, ginger and garlic; toss with chicken. Serve ½ cup chicken on top ½ cup rice mixture.
5	Refrigerate until ready to serve.  Serve chilled.