This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Chinese Chicken Fried Rice I
Chicken and Snap Pea Wild Rice Salad
Chinese Chicken Salad
Chinese Chicken Salad I
Curried Chicken and Rice Salad
more »
Top Related Articles
The Global Pantry: China
Lunch Box: Sesame Pasta Chicken Salad
Chinese Food
Rice
Rotisserie Chicken Jump-starts Snazzy Meals
Top Chicken Dinners for Spring
How to Cook Rice
Making Chicken Stock
Deboning a Chicken Breast
Deboning a Chicken Thigh
Related Collections
Super Foods - Bell Peppers
Canned Vegetables
Chinese Poultry
Super Foods - Vegetables
Canned Food Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Chinese Chicken Rice Salad

By: sal

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

Rate/Review | Read Reviews (10)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
9 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 cup brown rice
2 1/2 cups water
2 tablespoons olive oil
3 tablespoons lemon juice
3 tablespoons soy sauce
1 teaspoon minced fresh ginger root
1 teaspoon teriyaki sauce
salt and black pepper to taste
2 cups chopped, cooked chicken breast meat
1 cup sliced celery
1 cup sliced water chestnuts
1 cup sliced fresh mushrooms
1/2 cup diced green onion
1/2 cup diced red bell pepper

Directions

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.
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.
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.