Ingredients:
1 1/4 cups water or 1 1/4 cups chicken broth
1/2 lb fresh shrimp
1 (5 ounce) packages yellow rice mix
1/4 cup tarragon vinegar
2 tablespoons vegetable oil
1/4 teaspoon curry powder
1/8 teaspoon white pepper
2 cups cooked chicken breasts, diced
1 medium tomatoes, peeled, seeded, and chopped
1/2 cup frozen peas, thawed
1/3 cup celery, thinly sliced
1/4 cup onions, minced
1 (2 ounce) jars diced pimentos, drained
lettuce leaves
lemon slices, garnish
Directions:
Bring water to boil.
Add shrimp.
Cook 3-5 minutes.
Drain well.
Rinse with cold water.
Chill, peel, devein shrimp.
Set aside.
Prepare rice mix according to package directions, omitting butter.
Combine rice,vinegar, and next 4 infredients.
Stir well.
Add shrimp,chicken, tomato, peas, celery, onion, and pimiento.
Toss well.
Cover and chill.
Serve salad on lettuce leaves on individual plates.
Garnish with lemon slices.
Servings: 6
Time preparation: 45 min.
Time total: 50 min.