Asian Wild Rice and Chicken Salad

Asian Wild Rice and Chicken Salad 


Recipe By     : the kitchen of Evelyn Helm

Dressing:
     1/4           cup olive oil 
    3       tablespoons roasted sesame oil
  3       tablespoons lemon juice 
    3       tablespoons soy sauce
  1         tablespoon sugar
  1           teaspoon ginger juice 
   -- or 1/2teaspoon ground 
                                                 
    Salad: 
    1 1/2   cups cooked wild rice -- cooled to room
temperature 
    1 1/2   cups cooked grilled chopped chicken
  2   small cans sliced water chestnuts -- drained 
   1/2 cup coarsely chopped onion
  2 stalks celery -- chopped with tops
  1 1/2   cups fresh snow pea pods -- lightly steamed
  1  cup crisp Chinese noodles 
    lemon slices -- for garnish 
Salad: 
Whisk dressing ingredients until sugar is dissolved. Let stand at room
temperature for 15 to 20 minutes to allow flavors to blend. 
Dressing: 
Place first 6 salad ingredients in a large salad bowl and toss gently.
Pour dressing over salad and toss again. Refrigerate for 1 or 2 hours.
Just before serving, toss once more and cover top with Chinese noodles.
Garnish with lemon slices. 
Makes about 6 cups of salad.