Recipe submitted by Karen O'Brien, Laughlin, NV
Chinese Chicken
Rice Salad
- 4 boneless, skinless chicken
breasts
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon salt
1/2 teaspoon pepper
2 packages (6 ounces) long grain and wild rice mix, cooked according
to package directions
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup chopped green onions
1 cup chopped celery
1 cup chopped almonds
1 cup red seedless grapes
1/2 cup raisins
Dressing (recipe follows)
Lettuce leaves
1 can Chinese noodles
- In small dish, mix together
soy sauce and sesame oil; rub thoroughly on chicken and sprinkle
with salt and pepper.
- In large nonstick frypan
over medium heat, sauté chicken about 20 minutes or until
fork can be inserted with ease.
- When cool enough to handle,
dice chicken and place in large bowl. Add rice, mandarin oranges,
water chestnuts, green onions, celery, nuts, grapes and raisins;
toss to mix well. Add Dressing, continuing to toss. Chill in
refrigerator at least 15 minutes.
- Line large platter with
lettuce leaves, place chicken mixture on top and surround with
Chinese noodles.
Makes 8 servings.
Dressing: In medium bowl, mix together 4
tablespoon sugar, 2 teaspoons salt, 1/2 cup salad oil, 6 tablespoons
vinegar, 1 teaspoon cracked black pepper and 2 tablespoons sesame
oil.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
