Family Food Favorites
Tuesday, April 04, 2006 Japanese Chicken Salad

2 cups cooked long-grain rice, cooled
1/2 cup cooked wild rice, cooled
12 oz chicken breast fillets, cooked & cubed
1 bunch green onions, sliced
8 plums, sliced
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp soy sauce
1 tsp fresh grated ginger
salt & pepper, to taste
salad leaves

1. In large mixing bowl, combine long-grain & wild rice, chicken, green onions & plums. Set aside.

2. In small bowl, whisk oil, lemon juice, soy sauce, ginger and salt and pepper; pour over rice mixture and toss lightly. Chill until served.

Serve on a bed of fresh salad leaves.

Makes 4 servings.

Posted by Rae

Prepared by Rae :: 12:41 PM :: 0 comments Search the recipe box