Asian Wild-Rice-and-Chicken Salad

Salads Recipes | Poultry Recipes

Yield: about 6 cups of salad

First Prize, 1997

Salad

• 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

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.

Dressing

• 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

Whisk ingredients until sugar is dissolved. Let stand at room temperature for 15 to 20 minutes to allow flavors to blend.

Comments

Submitted by Ron Glassburn

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