Prep 3 hrs
Cook 0 mins
Plan ahead the salad needs to chill for about 2 hours before serving. This will serve 3-4 people but can easily be doubled
- 1⁄4 cup vegetable oil
- 3 tablespoons toasted sesame oil
- 3 tablespoons lemon juice
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1⁄2 teaspoon ginger powder
- 1 teaspoon fresh minced garlic (optional)
- 1 1⁄2 cups cooked wild rice
- 2 cups chopped cooked chicken (or use turkey)
- 1⁄4 cup sliced water chestnuts (or to taste)
- 1 small onion, chopped
- 2 celery ribs, finely chopped
- 1 1⁄2 cups fresh snow peas (lightly steamed, or use frozen thawed)
- salt and black pepper
- 1 cup crispy chow mein noodles (optional or to taste)
- green onion, chopped
- For the dressing; whisk all ingredients together until the sugar is completey dissolved; let stand at room temperature for 45 minutes to blend flavors (or chill overnight) before using.
- For the salad; Place the cooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow peas in a large glass salad bowl; toss to combine.
- Pour the dressing over; toss to combine well and chill for about 2 hours.
- Just before serving, toss again and season with salt and black pepper.
- Sprinkle with crispy noodles and green onions.
Made this for a family birthday party and it turned out wonderful! I brought left overs to work and they dissappeared very quickly. I gave the recipe to 2 co-workers. I made the recipe exactly as written except my grocery store didn't have snow peas so I used frozen sugar snap. Still wonderful. I cooked the chicken in a little sesame oil, garlic and lemon juice. I'll definitely make it again in the future, but maybe next time around add a little fresh grated ginger to kick it up a little. Thanks for posting this recipe! Saeriu
I made this on a cold night. I think I would have LOVED it if I'd had it on a warm summer evening. In any case, I give it 5 stars because it is delicious, easy to make ahead, and nutritious. I might not use all the dressing next time. It would have been a little lighter otherwise. I made it with a combination of brown rice and wild rice, and used frozen peapods.
I made this to use up some leftover turkey from Thanksgiving as well as some leftover brown/wild rice from another meal. Outstanding! I didn't add the water chestnuts as I'm not a big fan and I used unthawed frozen peas instead of the snow peas but it was still good. It made enough for my husband and myself to have for supper with rye bread and an extra serving for my lunch the next day. Another great way to use up leftovers!