Chicken Rice Salad

Ingredients

• 3 tbsps soy sauce
• 1 cup water chestnuts
• 1 cup dry brown rice
• 1 dash pepper
• 1 dash salt
• 2 tbsps olive oil
• 2 cups cooked chicken breast, chopped
• 1 cup celery, sliced
• 1 tsp minced ginger root
• 1 cup mushrooms, sliced
• 1/2 cup spring onion, diced
• 1/2 cup red pepper, diced
• 5 ml teriyaki sauce
• 60 ml lemon juice
• 2 1/2 cups water

Directions

1. 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.
2. 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.
3. In a large bowl, mix together the cooked rice and chicken. Stir in celery, water chestnuts, mushrooms, green onion and red pepper.
4. Mix with the dressing to coat.
5. Cover and refrigerate 8 hours or overnight.
6. Toss gently before serving.