Ingredients
Dressing:
2 Tbsp sugar
2 Tbsp oriental sesame oil
2 Tbsp soy sauce
2 Tbsp white wine vinegar, or rice wine vinegar
1 tsp finely chopped fresh ginger root (I use lots more!)
1/8 to 1/4 tsp crushed red pepper flakes
Salad:
1 pkg long grain and wild rice (including seasoning packet, if provided)
1 cup of chopped cooked chicken
2oz (1/2 cup) fresh pea pods, trimmed and halved (I like more!)
1/4 cup finely chopped celery
1/4 cup sliced green onions (scallions)
1/2 to 1 green or red (or yellow or orange) bell pepper
1 8oz can water chestnuts, chopped
1 Tbsp sesame seed, toasted
Preparation
In a small jar with a tight-fitting lid, combine all dressing ingredients; shake well. Set aside.
Cook rice as directed on the package; cool.
In a medium bowl, combine cooked rice, chicken, pea pods, celery, green onions, bell pepper, and water chestnuts. Pour dressing over salad; toss gently to coat. Cover, refrigerate several hours to blend flavors.
Sprinkle with toasted sesame seed before serving.
