Chinese Chicken Rice Salad Recipe -
Chinese Chicken Rice Salad Recipe
  • READY IN 9 hr

Chinese Chicken Rice Salad

Recipe by  

"This is a salad that tastes better the next day. Instant brown rice may be used for a quicker cook time."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    9 hrs


  1. Place the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 45 minutes. Set aside to cool.
  2. To make the dressing, whisk together the oil, lemon juice, soy sauce, ginger, and teriyaki sauce in a small bowl. Season with salt and pepper.
  3. In a large bowl, mix together the cooked rice and chicken. Stir in celery, water chestnuts, mushrooms, green onion, and red pepper. Mix with the dressing to coat. Cover and refrigerate 8 hours or overnight. Toss gently before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2005

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!

Most Helpful Critical Review
Jul 16, 2007

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.


12 Ratings

Oct 22, 2005

Delicious! I strongly recommend this recipe.

Nov 25, 2006

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!

Mar 17, 2007

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!

Feb 13, 2007

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.

May 21, 2009

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.

May 05, 2009

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.


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  • Calories
  • 231 kcal
  • 12%
  • Carbohydrates
  • 25.5 g
  • 8%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 606 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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