Ranch Chicken Rice Salad

Ranch Chicken Rice Salad

Comments: Serve hot or cold, garnished with 4 small bunches fresh parsley if desired.
Servings: 4
Ingredients Preparation

2 cups [500 mL] minute rice
1 teaspoon [5 mL] vegetable oil
3/4 pound [340 g] chicken strips
1 1/2 cups [375 mL] fresh string beans, each cut into 3 parts
3 carrots, peeled then thinly sliced sideways
3 tablespoons [45 mL] chopped walnuts
2 tablespoons [30 mL] freshly chopped parsley
1 [12-ounce / 340-mL] can corn kernels, drained
4 tablespoons [60 mL] Ranch salad dressing with bacon



Boil rice according to instructions on the box.
Meanwhile, heat vegetable oil into a large non-stick frypan.
Stir-fry chicken strips for 1 minute.
Mix in string bean pieces and carrot slices; stir-fry for 5 minutes over medium heat.
Mix in chopped walnuts and parsley along with corn kernels.
Stir-fry for 1 more minute.
Mix in done rice and salad dressing, and serve.