Chinese Chicken Rice Salad

  • Yield 8 servings


4 whole boneless, skinless chicken breasts
2 tablespoons soy sauce
2 tablespoons sesame oil
1 -- salt
1/2 teaspoon pepper
2 packages (6 oz) long grain and wild rice mix, cooked according to package directions
1 can (11 oz.) mandarin oranges, drained
1 can (8 oz.) sliced water chestnuts, drained
1 cup chopped green onions
1 cup chopped celery
1 cup chopped almonds
1 cup red seedless grapes
1/2 cup raissins
Dressing: recipe follows
-- lettuce leaves
1 can Chinese noodles



In small dish, mix together soy sauce and sesame oil; rub thoroughly on chicken and sprinkle with salt and pepper. In large nonstick frypan over medium heat, sauté chicken about 20 minutes or until fork can be inserted with ease. When cool enough to handle, dice chicken and place in large bowl. Add rice, mandarin oranges, water chestnuts, green onions, celery, nuts, grapes and raisins; toss to mix well. Add Dressing, continuing to toss. Chill in refrigerator at least 15 minutes. Line large platter with lettuce leaves, place chicken mixture on top and surround with Chinese noodles.
In medium bowl, mix together 4 tablespoon sugar, 2 teaspoons salt, 1/2 cup salad oil, 6 tablespoons vinegar, 1 teaspoon cracked black pepper and 2 tablespoons sesame oil.



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