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Chicken Salad, Asian Rice (M)
Source: Self
Serves: 6

Rice salad:
2 cups water
2 tablespoons Light or regular soy sauce
1 cup long-grain rice
2 cups cooked, diced chicken
1 medium carrot, peeled and shredded
1/2 cup frozen baby sweet peas, defrosted
1/2 cup fine-sliced white part and 1" of green scallion
2 teaspoons minced ginger root

1 tablespoon light or regular soy sauce
1/3 cup rice vinegar
2 tablespoons sugar
2 teaspoons toasted sesame seeds
2 teaspoons water

Rice salad:
Combine water and soy sauce in large saucepan. Bring to a boil over medium high heat, stir in rice, reduce heat to medium-low, cover and simmer 20 minutes or until water has been absorbed. Remove from heat, uncover and let cook in pan.

In large non-reactive bowl, combine chicken, carrots, peas, scallions and ginger root.

Fluff rice with a fork and fold into chicken mixture.

Refrigerate 3 hours, or until completely chilled.

Meanwhile in small non-reactive bowl, whisk together all dressing ingredients until sugar dissolves.

Pour over chilled rice mixture and toss to coat in ingredients well.

Serve on salad greens.

Poster's Notes: This looks like a good recipe to use up some of the soup chicken.

Posted by Faygie

Nutritional Info Per Serving: 259 calories; 15% fat calories; 36g carbohydrates; 39mg cholesterol; 360mg sodium