Sesame Chicken and Rice Salad

Categories: Poultry | Rice | Salads

Serves: 1 Servings

Ingredients:

3/4 c Wild rice
1 1/2 c Water
2 c Fresh pea pods or one
6 oz Package frozen pea pods
2 c 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
1/2 c Sliced water chestnuts,
-halved
1/4 c Red wine vinegar or
-vinegar
1 tb Sesame oil
1 tb Salad oil
1/4 ts Ground red pepper
3/16 ts Garlic powder

Instructions:
Date: Thu, 23 May 1996 00:20:51 -0400

From: BobbieB1@aol.com

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
1/4 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

Posted to MealMaster Recipes List, Digest #143

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