Asian Chicken and Wild Rice SaladBest Foods
1 chicken breasts
1 package wild rice (_, 7_oz. long grain and, prepared according to package dirctions and cooled)
1/2 cup Hellmann's® or Best Foods® Mayonnaise
2 stalks celery (chopped)
2 green onions (chopped)
1 can water chestnuts (_, 8_oz., chopped)
1/2 red bell pepper (chopped)
1/4 slivered almonds
1 tablespoon dijon mustard
2 tablespoons soy sauce
3 teaspoons rice vinegar
1 dash sesame oil
1 tablespoon lemon juice
1 pinch red pepper flakes
1 can mandarin oranges (_, 11_oz., drained)
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1Preheat oven 350°.
2Season chicken with salt, pepper and garlic powder. Place on baking sheet and roast 30-40 minutes or until thoroughly cooked.
3Cut chicken into bite size pieces. Mix chicken and rice with celery, onion, water chestnuts, pepper and almonds.
4In a separate bowl whisk Hellman's, Dijon mustard, soy sauce, vinegar, dash of sesame seed oil, lemon juice, vinegar,and red pepper flakes. Pour over chicken and vegetables. Toss. To serve place a mound of salad atop lettuce leaves and garnish with mandarin oranges. Makes 6 1-cup servings.
5My family enjoys chicken salads and I created this receipe as a healthy, light , one dish dinner that is especially delicious on warm summer evenings. This recipe has also been a big hit at showers and parties. Hellman's has always been my choice of mayonnaise for its creaminess and tangy flavor.