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 ::
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