1 1/4 lb. chicken, cooked and boned
8 oz. wild rice (dry weight)
3/4 c. mushrooms, canned or fresh
2 1/2 c. broccoli flowerettes
2 c. cauliflower
1 1/2 c. carrots
12 oz. (approximately) Zesty Italian salad dressing
1-1 1/2 tbsp. lemon juice
1 tbsp. onion, chopped fine
1/4 tbsp. All Season salt
1/4 tsp. onion salt
1/4 tsp. white pepper
1/4 tsp. salt
1/2 pt. cherry tomatoes (optional)

Cut chicken into 1/2-1 inch pieces. Rinse wild rice first, then boil (4 cups water to 1 cup rice) until most kernels burst. Cut broccoli and cauliflower into bite-sized pieces. Cut carrots into julienne strips 2 inch x 1/4 inch.

Put all ingredients into large mixing bowl. Measure all dry ingredients and mix together with a small amount of salad dressing. Add this mixture and rest of salad dressing and lemon juice to chicken, wild rice, and vegetables. Toss gently, blending all ingredients.

Marinate overnight. Just before serving, mix in cherry tomatoes that are small or serve tomatoes on the side. Serve on a lettuce leaf. Serves 15.