Oriental Chicken-Rice Salad

This is a potentially great salad that looks like it could make about 8 servings. You can skip the extra salt and use low sodium soy sauce, plus reduce the amount of oil if you like.  The oil, salt, soy sauce and sesame seeds are used to make a kind of a dressing that flavors the rice. In a pinch if you don’t have sesame seeds but you do have sesame oil, use that to provide the the sesame flavor. Serve this at a pot luck or sunny Saturday afternoon lunch.

Secondly, you will need an additional 1 1/4 cups water that is not listed on the recipe.

Oriental Chicken-Rice Salad

1 can (14 oz) chicken broth

1 cup raw rice – cooked in broth

1/2 c vegetable oil

2 Tbsp soy sauce

1/2 tsp salt

2 Tbsp sesame seeds (optional)

2 cups diced cooked chicken, turkey or pork

1/4 lb fresh bean sprouts

1/4 lb fresh mushrooms, sliced

4 green onions & tops, sliced

1 2 oz jar sliced or diced pimento

Add enough water to chicken broth to make 2 1/2 cups liquid. Cook rice. Transfer rice to large bowl. Combine oil, soy sauce, salt & sesame seeds & mix well. Stir into hot cooked rice.

Cover & chill.

Stir in remaining ingredients and serve

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