2 tablespoons soy sauce
2 tablespoons sesame oil
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (6-ounce) packages long grain and wild rice mix, cooked
1 (11-ounce) can mandarin oranges, drained
1 (8-ounce) can sliced water chestnuts, drained
1 cup chopped green onions
1 cup chopped celery
1 cup chopped almonds
1 cup red seedless grapes
1/2 cup raisins
4 tablespoon sugar
2 teaspoons salt
1/2 cup oil
6 tablespoons vinegar
1 teaspoon cracked black pepper
2 tablespoons sesame oil
lettuce leaves
1 can Chinese noodles


1. Prepare Chicken: In small dish, combine soy sauce and sesame oil; rub on chicken and sprinkle with salt and pepper. In large nonstick skillet, saute chicken over medium heat, about 20 minutes or until fork can be inserted with ease.
2. Meanwhile, prepare Dressing: In medium bowl, combine sugar, salt, oil, vinegar, pepper and sesame oil.
3. When cool, dice chicken and place in large bowl. Add rice, mandarin oranges, water chestnuts, green onions, celery, nuts, grapes and raisins; toss to mix well. Add Dressing, continuing to toss. Chill in refrigerator at least 15 minutes.
4. Line large platter with lettuce leaves, place chicken mixture on top and surround with Chinese noodles.

Water chestnuts are the edible tuber of a water plant grown in Southeast Asia. It has a brownish-black skin and a white, crunchy and juicy flesh.

Chinese Chicken Rice Salad
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