DRESSING:

1/2 c. salad dressing
1/3 c. sour cream
1/2 tsp. salt
1/8 tsp. white pepper

SALAD:

3 c. cooked wild rice, chilled
2 c. (3/4 inch cubes) cooked chicken
1/2 c. sliced celery
1/2 c. bell pepper, cored and chopped
1/2 c. sliced fresh mushrooms
1/4 c. sliced green onions

Lettuce
Tomato wedges
1/4 c. toasted slivered almonds

In small bowl, combine all dressing ingredients; set aside.

In large bowl, combine cooked rice, chicken, celery, red pepper, mushrooms and onions. Add dressing to salad mixture; toss gently. Cover; refrigerate 2-3 hours to blend flavors.

Serve with lettuce leaves and tomato wedges. Garnish with toasted almonds.

TIP: To toast almonds, spread on cookie sheet.

Bake in a preheated 375°F oven for 5-8 minutes or until lightly browned, stirring occasionally.