Sesame Chicken & Rice Salad

This is just one of over 200 recipes that can be found in our e-Cookbook: The 4th Of July Cookbook

Ingredients:

3/4 cup Long Grain Rice
1 1/2 cup  Water
2 cup Snow Peas (blanched)
2 cup  Diced Cooked Chicken
1  11-ounce can mandarin orange sections, well drained
1/2 cup  Sliced water chestnuts, halved
1/4 cup  Red wine vinegar or balsamic vinegar
1 tb Sesame oil
1 tb Salad oil
Salt and freshly-ground pepper, to taste
1/2 ts Garlic powder
Chopped green onion for garnish

Directions

Cook rice according to package directions. 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 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.

Just before serving shake vinegar and oil mixture well. Pour over rice mixture; toss.

Sprinkle with chopped green onion for garnish

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