Touchdown Turkey Salad

1. 1

   Bring rice in chicken broth to a boil, reduce heat, cover pan tightly and simmer 15 minutes without peeking.

2. 2

   Remove pan from heat and let stand, still covered, 5 minutes.

3. 3

   Cool to room temperature or chill.

4. 4

   When ready to transport or serve the salad, combine in a medium bowl the cooked rice with turkey strips, apple, celery and walnuts (toast nuts in a small, ungreased skillet over medium heat until nuts are fragrant).

5. 5

   Using a fork, toss with salad dressing and scoop salad into lettuce cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.