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Chinese Chicken Rice Salad Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In9 h
  • 1Place 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.
  • 2To make the dressing, whisk together the oil, lemon juice, soy sauce, ginger, and teriyaki sauce in a small bowl. Season with salt and pepper.
  • 3In 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.
Ingredients
  • 6 servings
  • 231 cals
  • 1 cup brown rice
  • 2 1/2 cups water
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons soy sauce
  • 1 teaspoon minced fresh ginger root
  • 1 teaspoon teriyaki sauce
  • salt and black pepper to taste
  • 2 cups chopped, cooked chicken breast meat
  • 1 cup sliced celery
  • 1 cup sliced water chestnuts
  • 1 cup sliced fresh mushrooms
  • 1/2 cup diced green onion
  • 1/2 cup diced red bell pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    231
    12%
  • Fat:
    6.7
    10%
  • Carbs:
    25.5
    8%
  • Protein:
    17.1
    34%
  • Cholesterol:
    36
    12%

Based on a 2,000 calorie diet

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