Return to Content

Asian Wild-Rice-and-Chicken Salad

by

Yield: about 6 cups of salad

First Prize, 1997

Salad

Ingredients:

  • 1-1/2 cups cooked wild rice, cooled to room temperature
  • 1-1/2 cups chopped cooked chicken or turkey
  • 1 small can sliced water chestnuts, drained
  • 1/2 cup coarsely chopped onion
  • 2 stalks celery, chopped with tops
  • 1-1/2 cups fresh snow-pea pods, lightly steamed; or frozen, thawed, and drained
  • 1 cup crisp Chinese noodles
  • lemon slices, for garnish

Instructions:

Place first 6 ingredients into a large salad bowl and toss gently. Pour dressing over salad and toss again. Refrigerate for 1 to 2 hours. Just before serving, toss once more and top with Chinese noodles. Garnish with lemon slices.

Additional Notes:

Submitted by Ron Glassburn

Dressing

Ingredients:

  • 1/4 cup olive oil
  • 3 tablespoons roasted sesame oil
  • 3 tablespoons lemon juice
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon ginger juice, or 1/2 teaspoon ground ginger

Instructions:

Whisk ingredients until sugar is dissolved. Let stand at room temperature for 15 to 20 minutes to allow flavors to blend.
Updated Thursday, May 8th, 2003
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

2 Responses to Asian Wild-Rice-and-Chicken Salad

  1. Elaine Sylvester June 28, 2003 at 8:36 pm #

    I used a piece of cooked salmon rather than the chicken or turkey. It was delicious and made a nice change. This is very easy to make and can be made ahead of time.

  2. Rene Klein June 28, 2006 at 3:05 pm #

    I made this salad ahead of time for a pot-luck dish. The salad and I got rave reviews!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111