Recipes from Pilgrim's Kitchen

• 1 (14 ½ ounce) can low-sodium fat-free chicken broth
• 1 (6 ounce) package long-grain and wild rice mix
• 2 cups cooked Pilgrim’s Pride chicken breast meat, diced
• 2 celery ribs, thinly sliced
• 1 green bell pepper, chopped
• ½ cup purple onion, chopped

• ¼ cup olive oil
• ¼ cup lemon juice
• 2 tablespoons sugar
• 1½ teaspoons dry mustard
• ½ teaspoon black pepper

Stir together rice mixture, chicken, and remaining ingredients. Stir in part of the Lemon-Mustard Dressing just to coat salad ingredients. Pass the remaining sauce. Chill salad at least 30 minutes before serving.

Whisk together oil and other ingredients.

Serves 4 as main entrée or 8 as side salad.

Lemon-Mustard Dressing

Whisk together.