Asian Wild-Rice-and-Chicken Salad
By Yankee Magazine|May 08 2003|
First Prize, 1997
Yield:
about 6 cups of salad
Salad
Ingredients
1-1/2 cups cooked wild rice, cooled to room temperature
1-1/2 cups chopped cooked chicken or turkey
1 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; or frozen, thawed, and drained
1 cup crisp Chinese noodles
lemon slices, for garnish
Instructions
Place first 6 ingredients into a large salad bowl and toss gently. Pour dressing over salad and toss again. Refrigerate for 1 to 2 hours. Just before serving, toss once more and top with Chinese noodles. Garnish with lemon slices.
Notes
Submitted by Ron Glassburn
Dressing
Ingredients
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
Instructions
Whisk ingredients until sugar is dissolved. Let stand at room temperature for 15 to 20 minutes to allow flavors to blend.
I used a piece of cooked salmon rather than the chicken or turkey. It was delicious and made a nice change. This is very easy to make and can be made ahead of time.
I made this salad ahead of time for a pot-luck dish. The salad and I got rave reviews!