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Meat/Fish: Asian Wild Rice & Chicken Salad

Source of Recipe

fooddownunder.com


List of Ingredients

Dressing:
1/4 cup olive oil
3 tbl roasted sesame oil
3 tbl lemon juice
3 tbl soy sauce
1 tbl sugar
1 tsp ginger juice or 1/2 teaspoon ground

Salad:
1 1/2 cup cooked wild rice cooled to room temperature
1 1/2 cup cooked grilled chopped chicken
2 sm can sliced water chestnuts drained
1/2 cup coarsely chopped onion
2 stalk celery chopped with tops
1 1/2 cup fresh snow pea pods lightly steamed
1 cup crisp Chinese noodles
    lemon slices for garnish


Recipe

* Salad:
Whisk dressing ingredients until sugar is dissolved. Let stand at room temperature for 15 to 20 minutes to allow flavors to blend.

* Dressing: Place first 6 salad ingredients in a large salad bowl and toss gently. Pour dressing over salad and toss again. Refrigerate for 1 or 2 hours. Just before serving, toss once more and cover top with Chinese noodles. Garnish with lemon slices.
* Makes about 6 cups of salad.