Chinese Chicken Rice Salad

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

Step: 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.

Step: 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.

Step: 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.

Per Serving: 231 calories; protein 17.1g; carbohydrates 25.5g; fat 6.7g; cholesterol 35.9mg; sodium 605.7mg.