Chicken and Rice Salad

Dressing:

1/4 cup vinegar or lemon juice
2 cloves garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon sugar
1/3 cup vegetable oil

Salad:

4 cups cooked rice

1 1/2 cups cooked chicken, cut in small cubes

1 cup vegetables cut in small pieces (red pepper, green pepper, broccoli, snow peas, etc., mix them up or choose whatever you might like)

1 small onion (red onion will give it more color)

Mix dressing and set aside. Combine rice, chicken and vegetables. Toss. Pour on dressing and toss again. Chill 2 hours or overnight. Serves 6 to 8.

Optional: This is very good as a hot dish also.