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Sesame Chicken And Rice Salad


cup rice
1 cups water
2 cups pea pods
2 cups diced cooked chicken
1 x 11 ounce can mandarin orange sections, well drained
cup sliced water chestnuts, halved
cup red wine vinegar or balsamic vinegar
1 tablespoon sesame oil
1 tablespoon salad oil
Salt and freshly-ground pepper, to taste
Pinch of garlic powder


Run cold water over rice in a strainer for about 1 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 the 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, sesame and salad oils, salt, pepper and garlic powder. 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.

Before serving at the picnic, shake vinegar and oil mixture well. Pour over rice mixture; toss.

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