1 (4.5 oz.) pkg. white and wild rice mix
3 c. cooked chicken, cut into 1 to 2 inch strips
1 lg. carrot, sliced
1/2 c. golden raisins
1/2 c. chopped Vidalia onion
1/2 c. vegetable oil
1/4 c. Dijon mustard
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. hot red pepper sauce
Lettuce leaves

Preheat rice according to package directions, omitting butter. Allow to cool before adding to recipe. In a large bowl combine first five ingredients; chill.

In a separate bowl or jar, mix remaining ingredients, except lettuce and mix or shake vigorously. Pour dressing over salad and chill for at least 2 hours to allow the flavors to blend. Serve salad on lettuce-lined plates. Makes 6 servings.