More Recipes Like This

Chinese Chicken Rice Salad

SUBMITTED BY: sal

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

RECIPE RATING:

Read Reviews (8)

Review/Rate This Recipe

SERVINGS

(Help)

Servings
USMETRIC

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.

Reviewed on Dec. 29, 2005 by AMIRAH

This was soooo good! I made a few adjustments that made it delish. I added about 1/4 cup of... MORE

Reviewed on Oct. 22, 2005 by Diane L.

Delicious! I strongly recommend this recipe. MORE

Reviewed on Nov. 25, 2006 by KUUIPOCLOUD

Absolutely delicious!!! I followed the recipe exactly. My family enjoyed it, but didn't love... MORE

Reviewed on Jul. 16, 2007 by Rachel

I dunno, something just wasn't cohesive with this for me. Maybe I chose the wrong kind of... MORE

Reviewed on Mar. 17, 2007 by DEVERIEW

This is so addicting and easy to make! I use a can of bamboo shoots rather than the water... MORE

Reviewed on Feb. 13, 2007 by COLLEGECHEF1

Pretty good- go easy on the salt with "salt & pepper to taste". The soy sauce adds more than... MORE

Reviewed on Aug. 22, 2008 by Dawn

This was ok the first day, but could hardly choke it down the next day. I always follow the... MORE

Reviewed on Apr. 23, 2007 by JJGRAHAM

This was OK, but seemed to be missing something. I definitely think the dish improved after... MORE