Sesame Chicken and Rice Salad

Recipe Ingredients

3/4 cup	120g / 4.2oz	Wild rice
1 1/2 cups	355ml	Water
2 cups	474ml	Fresh pea pods or
1		Frozen pea pods
2 cups	125g / 4.4oz	Chicken breasts, skinless, boneless
1		Mandarin orange sections - drained
1/2 cup	118ml	Water chestnuts - sliced, halved
1/4 cup	59ml	Red wine vinegar
1 tablespoon	15ml	Sesame oil
1 tablespoon	15ml	Salad oil
1/4 teaspoon	1.3ml	Ground red pepper
1/8 teaspoon	0.6ml	Garlic powder

Recipe Instructions

Cook and dice the chicken.

Run cold water over rice in a strainer about I minute, lifting rice to rinse well.

In a medium saucepan bring rice and water to boiling; reduce heat. Simmer, covered, 40 to 50 minutes or until done. Drain. Rinse with cold water.

Drain again.

In a mixing bowl toss together rice, pea pods, chicken, orange sections, and water chestnuts. Cover; chill rice mixture for 6 hours or overnight.

In a screw-top jar combine vinegar, oils, red pepper, garlic powder, and 1/4 teaspoon salt. Cover; chill at least 6 hours or overnight.

Transport the vinegar and oil mixture and the rice mixture separately in an insulated cooler with an ice pack.

At picnic, shake vinegar and oil mixture well. Pour over rice mixture; toss. Makes 6 main-dish servings.

Source:
Source: Recipes for Diabetics by Billy Little(version 1985)

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