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Asian Chicken and Brown Rice Salad

Source: dinnertonight.tamu.edu

Course: Salad

Yield: 6

Serves:

Ingredients

  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 2 cups whole grain brown and wild rice mix
  • 3 cups shredded cooked chicken
  • 1 cup diced yellow bell pepper
  • 1 can water chestnuts (chopped)
  • 12 cup green onions (chopped)
  • 1 cup chow Mein noodles
  • 6 cup baby spinach leaves
  • pepper to taste

Directions

  1. Whisk together soy sauce, vinegar, and sesame oil in a large bowl.
  2. Prepare brown and wild rice mix according to package directions.
  3. Stir chicken, next 4 ingredients, and rice into soy sauce mixture.
  4. Add pepper.
  5. Serve on bed of baby spinach.

Amount Per Serving (6)

  • Calories: 320
  • Protein: 27
  • Sugar: 2
  • Carbohydrate: 30
  • Fat: 9
  • Cholesterol: 60
  • Sodium: 500
  • Fiber: 4
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