Chinese Chicken Rice Salad

Chinese Chicken Rice Salad

10 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    9 h
sal
Recipe by  sal

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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 (10)

Rate This Recipe
AMIRAH
61

AMIRAH

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

Diane L.

Delicious! I strongly recommend this recipe.

Philipsgirl
21

Philipsgirl

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!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 231 cal
  • 12%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 25.5 g
  • 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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Chinese Chicken Salad III

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Chinese Chicken Fried Rice I