Asian Wild Rice and Chicken Salad
Dressing:
1/4 cup olive oil
3 tablespoons roasted sesame oil
3 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon ginger juice or 1/2 teaspoon ground ginger
Whisk dressing ingredients until sugar is dissolved.
Let stand at room temperature for 15 to 20
minutes to allow flavors to blend.
Salad:
1 1/2 cups cooked wild rice, cooled to room temperature
1 1/2 cups cooked, copped grilled chicken
2 small can sliced water chestnuts, drained
1/2 cup coarsely chopped onion
2 stalks celery, chopped with tops
1 1/2 cups fresh snow pea pods, lightly steamed
1 cup crisp Chinese noodles
lemon slices, for garnish
Place first 6 salad ingredients in a large salad bowl and toss gently.
Pour dressing over salad and toss again. Refrigerate for 1 or 2 hours.
Just before serving, toss once more and cover top with Chinese noodles.
Garnish with lemon slices.
Makes about 6 cups of salad.
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