Source:

Classifications: Salads

Qty Measure Ingredient

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2 1/2 cups fully cooked low-fat ham, cubed

1/3 cup onion, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1/4 teaspoon pepper

1 tablespoon cooking oil

1/3 cup cider or red wine vinegar

4 cups cooked rice

3 cups cooked chicken, diced

2 ribs celery, thinly sliced

1/2 cup green pepper, julienned

1/2 cup sweet red pepper, julienned

2 green onions with tops, sliced

1 pint cherry tomatoes

Instructions: In a skillet over medium heat, saute the first seven ingredients in oil until vegetables are tender. Remove from the heat; stir in vinegar. Cool for 5 minutes. In a bowl, toss rice, chicken, celery, peppers and onions. Stir in the ham mixture. Cover and chill for at least 2 hours. Garnish with tomatoes.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving equals2 lean meat, 1-1/2 starch, 1 vegetable; also 251 calories, 576 mg sodium, 47 mg cholesterol, 31 gm carbohydrate, 18 gm protein, 5 gm fat.

Serves: 9

Food Exchanges: