Directions

1. Preheat oven 350°.
2. Season chicken with salt, pepper and garlic powder. Place on baking sheet and roast 30-40 minutes or until thoroughly cooked.
3. Cut chicken into bite size pieces. Mix chicken and rice with celery, onion, water chestnuts, pepper and almonds.
4. In 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.
5. My 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.