"This is a salad that tastes better the next day. Instant brown rice may be used for a quicker cook time." — sal
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2 1/2 cups
minced fresh ginger root
salt and black pepper to taste
chopped, cooked chicken breast meat
sliced water chestnuts
sliced fresh mushrooms
diced green onion
diced red bell pepper
This was soooo good! I made a few adjustments that made it delish. I added about 1/4 cup of seasame oil and 1/4 cup of oyster sauce to the liquid dressing. Also, I sauted the chicken and mushrooms and bell peppers first, then let it simmer in the dressing for about 10 min. Then I added the rice, and tossed it all togethor, and eat it more like a warm rice dish than a salad! It tasted great! Will definatly make again!
I dunno, something just wasn't cohesive with this for me. Maybe I chose the wrong kind of brown rice or something, but it was kind of mushy and was just weird.
Delicious! I strongly recommend this recipe.
Absolutely delicious!!! I followed the recipe exactly. My family enjoyed it, but didn't love it as much as I did. I ate it for the next couple of days for lunch!! Thank you for this recipe!
This is so addicting and easy to make! I use a can of bamboo shoots rather than the water chestnuts but other than that I keep everything the same. So delicious!
Pretty good- go easy on the salt with "salt & pepper to taste". The soy sauce adds more than you would expect. Very very good side dish for an asian-inspired meal. I marinated overnight and left out the celery and water chestnuts. The taste is there immediately though- still good without marinating.
Yum, with modifications. I made it the night before (much better flavor) and then heated it the next day and made lettuce wraps with it as the filling (made a sauce for the wraps of rice wine vinegar, oyster sauce and a little sugar). To the sauce for the chicken mixture I added oyster sauce and some sugar. I must admit that I cheated and used pre-cooked chicken.
I think this is good BUT with some changes. I used long grain and wild rice, added garlic, baby spinach and crushed red pepper. I also replaced 1 tbsp of the EVOO with sesame oil. IMO - the 1st day it is not that good at all but after sitting in the fridge overnight it was better. Thanks for the post.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Chicken Rice Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 231
** Calories from Fat: 61
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