Name: Oriental Chicken White 'N Wild Rice Salad
Ingredients: 2 Tbsp sugar; 2 Tbsp oriental sesame oil; 2 Tbsp soy sauce; 2 Tbsp white wine vinegar (or rice wine vinegar); 1 tsp finely chopped fresh ginger root (I use lots more!); ⅛ to ¼ tsp crushed red pepper flakes; 1 pkg Long Grain and Wild Rice (including seasoning packet, if provided); 1 cup cooked chicken (chopped into small pieces); 2 oz (½ cup) fresh Chinese pea pods (trimmed and halved (I like more!)); ¼ cup celery (finely chopped); ¼ cup green onions (scallions) (sliced); ½ to 1 bell pepper (green, red, yellow, or orange); 1 can water chestnuts (coarsely chopped); 1 Tbsp sesame seeds (toasted)

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Oriental Chicken White ‘N Wild Rice Salad

A tasty oriental chicken and rice salad. Ideal for using up left-over chicken!

Ingredients

Dressing

2 Tbsp sugar
2 Tbsp oriental sesame oil
2 Tbsp soy sauce
2 Tbsp white wine vinegar or rice wine vinegar
1 tsp finely chopped fresh ginger root I use lots more!
⅛ to ¼ tsp crushed red pepper flakes

Salad

1 pkg Long Grain and Wild Rice including seasoning packet, if provided
1 cup cooked chicken chopped into small pieces
2 oz (½ cup) fresh Chinese pea pods trimmed and halved (I like more!)
¼ cup celery finely chopped
¼ cup green onions (scallions) sliced
½ to 1 bell pepper green, red, yellow, or orange
1 can water chestnuts coarsely chopped
1 Tbsp sesame seeds toasted

Instructions

In a small jar with a tight-fitting lid, combine all dressing ingredients; shake well. Set aside.
Cook rice as directed on the package; cool.
In a medium bowl, combine cooked rice, chicken, pea pods, celery, green onions, bell pepper, and water chestnuts. Pour dressing over salad; toss gently to coat. Cover, refrigerate several hours to blend flavors.
Sprinkle with toasted sesame seed before serving.

Notes

To toast sesame seed, spread in non-stick skillet over medium heat. Stir 1 to 2 minutes or until light golden brown.