Preparation:
In medium bowl, combine rice, 1/3 cup Russian dressing, green onions and reserved pineapple juice. Pack into lightly greased 3- or 4-cup ring mold; chill. In medium bowl, combine remaining 2/3 cup Russian dressing, soy sauce and ginger. Add chicken, green pepper, pineapple and water chestnuts; chill, tossing occasionally, at least 2 hours. To serve, unmold rice ring and fill center with salad mixture. Serve, if desired, on fresh lettuce or spinach leaves. Makes about 4 servings. *VARIATIONS: Use 2 cups leftover cooked turkey, beef or pork. |
