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.