Asian Rice Chicken Salad
- Ethnicity: Asian
- Base: Poultry
- Course: Appetizer
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 2 T | rice wine vinegar |
| 1 T | soy sauce |
| 1/2 t | sesame oil |
| 1 t | sugar |
| 1 t | black sesame seeds |
| 1/2 t | fresh ginger, grated |
| 2 c | California premium medium grain brown rice, cooked |
| 3 ea | green onions, chopped |
| 1/4 c | red bell pepper, finely diced |
| 10 ea | snow peas, blanched and cut into thirds, lengthwise |
| 1/4 c | cilantro leaves |
| 1 ea | grilled chicken breast, shredded |
| 6 ea | Boston lettuce leaves |
| 1/2 c | peanuts, chopped |
| 1 oz | water chestnuts coarsely chopped |
Directions:
1| Let rice cool to room temperature.
2| In a small bowl, mix vinegar, soy sauce, sesame oil, sugar, sesame seeds, and ginger together. Set aside.
3| In a large bowl, place the rice and half of the dressing, mix. Add to the rice, onions, red peppers, snow peas, water chestnuts, cilantro, and chicken. Toss gently.
4| Serve on Boston lettuce leaves and dust with chopped peanuts.