Italian Chicken and Rice Salad (gluten free)

This is one of my favorite Chicken Salad recipes! We got this from a friend who brought it to a Bible study. This is pictured in a giant salad bowl. This is eleven cups!!

3 chicken breast (boneless, skinless, cooked)

1 cup (measured white uncooked) rice. I used Basmati rice.

1-2 cups frozen baby garden peas

pinenuts (found at Walmart where they have the nuts for cooking in flour isle-2 oz package)

parsley

green onions

yellow raisins

Italian dressing (use your favorite)

Cook the chicken breasts (ie about 20 minutes in simmering water). Cook the rice. Chop the chicken into bite sized pieces and toss with the rice. Saute or roast the pinenuts (about 2 oz package). Toss with rice. Add chopped parsley, chopped green onions, and yellow raisins, and peas (uncooked--I put them in frozen and the heat from rice is enough)--as much as you desire. Toss all with Italian dressing using as much as you would like and refrigerate.

Makes about eleven cups.