Sesame chicken & rice salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Wild rice |
| 1½ | cup | Water |
| 2 | cups | Fresh pea pods or one |
| 6 | ounces | Package frozen pea pods |
| 2 | cups | Diced cooked COUNTRY PRIDE Chicken (about 3/4 pound uncooked, skinless, and boneless Chicken breasts or Chicken Tenders) |
| 1 | 11-ounce can mandarin orange sections, drained | |
| ½ | cup | Sliced water chestnuts, halved |
| ¼ | cup | Red wine vinegar or vinegar |
| 1 | tablespoon | Sesame oil |
| 1 | tablespoon | Salad oil |
| ¼ | teaspoon | Ground red pepper |
| 3/16 | teaspoon | Garlic powder |
Directions
Run cold water over rice in a strainer about I minute, lifting rice to rinse well. In a medium saucepan bring rice and water to boiling; reduce heat. Simmer, covered, 40 to 50 minutes or until done. Drain.
Rinse with cold water. Drain again.
In a mixing bowl toss together rice, pea pods, chicken, orange sections, and water chestnuts. Cover; chill rice mixture for 6 hours or overnight.
In a screw-top jar combine vinegar, oils, red pepper, garlic powder, and ¼ teaspoon salt. Cover; chill at least 6 hours or overnight.
Transport the vinegar and oil mixture and the rice mixture separately in an insulated cooler with an ice pack. At picnic, shake vinegar and oil mixture well. Pour over rice mixture; toss. Makes 6 main-dish servings.
From the files of Al Rice, North Pole Alaska. Feb 1994