“This is a salad that tastes better the next day. Instant brown rice may be used for a quicker cook time.” - by sal
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 231 cal
- 12%
- Fat
- 6.7 g
- 10%
- Carbs
- 25.5 g
- 8%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"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..." See more 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!"
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