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