1. Cook rice as directed on package. Cool.
2. Dice chicken, cook in microwave until cooked through. Cool.
3. In large bowl, combine chicken, celery, onions, tomato, bell pepper and cooked rice; stir gently to combine.
4. In small bowl, combine vinegar and Cajun seasoning; mix well with wire whisk. Gradually beat in oil until well blended. Pour dressing over salad; toss to coat. Serve immediately, or cover and refrigerate until serving time.
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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 666 (60%)|
|Amt Per Serving||% DV|
|Total Fat 74.1g||99 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 53g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 65.8mg||20 %|
|Sodium 85.7mg||3 %|
|Potassium 560.4mg||15 %|
|Total Carbohydrate 77.2g||23 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 73.2g|
|Protein 33g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1111
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