Chinese Chicken Rice Salad

Chinese Chicken Rice Salad

10
sal 20

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

Ingredients

9 h {{adjustedServings}} servings 231 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
  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.
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Reviews

10
  1. 12 Ratings

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This was soooo good! I made a few adjustments that made it delish. I added about 1/4 cup of seasame oil and 1/4 cup of oyster sauce to the liquid dressing. Also, I sauted the chicken and mushroo...

Delicious! I strongly recommend this recipe.

Absolutely delicious!!! I followed the recipe exactly. My family enjoyed it, but didn't love it as much as I did. I ate it for the next couple of days for lunch!! Thank you for this recipe!