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Chinese Chicken Rice Salad

Chinese Chicken Rice Salad

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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

Directions

  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

AMIRAH
61
12/29/2005

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 mushrooms and bell peppers first, then let it simmer in the dressing for about 10 min. Then I added the rice, and tossed it all togethor, and eat it more like a warm rice dish than a salad! It tasted great! Will definatly make again!

Diane L.
25
10/22/2005

Delicious! I strongly recommend this recipe.

Michelle Howard Cloud
21
11/25/2006

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!