Chinese Chicken Rice Salad

This is a salad that tastes better the next day. Instant brown rice may be used for a quicker cook time.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 231 Calories

Ingredients

• 3 tablespoons lemon juice
• 2 ½ cups water
• 1 teaspoon minced fresh ginger root
• 2 tablespoons olive oil
• 1 cup sliced celery
• 1 cup sliced fresh mushrooms
• 3 tablespoons soy sauce
• ½ cup diced red bell pepper
• salt and black pepper to taste
• 1 cup brown rice
• ½ cup diced green onion
• 1 teaspoon teriyaki sauce
• 2 cups chopped, cooked chicken breast meat
• 1 cup sliced water chestnuts

Recipe Instructions

Step 1

Place the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 45 minutes. Set aside to cool.

Step 2

To make the dressing, whisk together the oil, lemon juice, soy sauce, ginger, and teriyaki sauce in a small bowl. Season with salt and pepper.

Step 3

In a large bowl, mix together the cooked rice and chicken. Stir in celery, water chestnuts, mushrooms, green onion, and red pepper. Mix with the dressing to coat. Cover and refrigerate 8 hours or overnight. Toss gently before serving.