Chicken and Rice Salad with Guacamole
Just about everything Mama makes involves sour cream or mayonnaise. Well, guacamole, with its rich, creamy taste, is like the Mexican version, and it goes great with a chicken and rice salad. This is another Bag Lady cult favorite. People still talk about it—the combination is a real keeper.
Recipe information
Yield
serves 4 to 6
Ingredients
3 cups cooked white rice
3 cups diced cooked chicken
2 cups quartered cherry tomatoes
1 cup mayonnaise
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded and minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups prepared guacamole, preferably fresh from your supermarket’s refrigerator case, for serving
Preparation
Step 1
In a large bowl, toss together the rice, chicken, cherry tomatoes, mayonnaise, red onion, cilantro, jalapeño, salt, and pepper.
Step 2
Divide the chicken and rice salad equally among four to six plates and top each serving with a generous dollop of the guacamole.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
