Asian Chicken and Wild Rice Salad

Name: Asian Chicken and Wild Rice Salad
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Asian
Ingredients: 237 milliliters chopped almonds; 1 Tbsp butter (optional); 425 grams mandarin oranges, drained; 227 grams sliced water chestnuts, drained; 237 milliliters chopped celery; 142 grams chow mein noodles; 237 milliliters chopped green onion; 1 teaspoons ground black pepper; 6 lettuce leaves, or as needed; 340 grams packages long grain and wild rice mix; 1 teaspoon salt; 2 Tbsps sesame oil; 4 boneless, skinless chicken breasts; 2 Tbsps soy sauce; 1 liters water

You can never have too many main course recipes, so give Asian Chicken and Wild Rice Salad a try. One portion of this dish contains approximately 20g of protein, 16g of fat, and a total of 328 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of almonds, butter, rice mix, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Mix soy sauce and sesame oil in a bowl; rub mixture over chicken breasts. Season with salt and pepper.

Ingredients you will need

Chicken Breast

Salt And Pepper

Sesame Oil

Soy Sauce

Dry Seasoning Rub

Equipment you will use

Bowl

Heat a large skillet over medium heat; cook marinated chicken in the hot skillet until no longer pink in the center and juices run clear, about 20 minutes. Dice chicken when cool enough to handle and transfer to a large bowl.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Bowl

Combine water, long grain and wild rice mix, and butter in a saucepan; bring to a boil. Reduce heat, cover pan, and simmer until rice is tender and liquid is absorbed, about 25 minutes.

Ingredients you will need

Wild Rice

Butter

Grains

Water

Rice

Equipment you will use

Sauce Pan

Frying Pan

Mix rice, mandarin oranges, water chestnuts, green onion, celery, and almonds with diced chicken; toss well. Chill mixture in refrigerator for at least 15 minutes.

Ingredients you will need

Mandarin Oranges

Water Chestnuts

Green Onions

Almonds

Whole Chicken

Celery

Rice

Line a large platter with lettuce leaves; top with chicken mixture.

Ingredients you will need

Lettuce Leaf

Whole Chicken

Sprinkle noodles around salad.

Ingredients you will need

Pasta

Equipment

Bowl

Frying Pan

Sauce Pan

Ingredients

Servings:

237milliliters

chopped almonds 1Tbsp

butter (optional)425grams

mandarin oranges, drained 227grams

sliced water chestnuts, drained 237milliliters

chopped celery 142grams

chow mein noodles 237milliliters

chopped green onion 1teaspoons

ground black pepper 6

lettuce leaves, or as needed 340grams

packages long grain and wild rice mix 1teaspoon

salt 2Tbsps

sesame oil 4

boneless, skinless chicken breasts 2Tbsps

soy sauce 1liters

water

Recommended wine: Gewurztraminer, Chenin Blanc, Riesling

Gewurztraminer, Chenin Blanc, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not.

Probably Alsace's most famous wine, the Traminer came to us from the north of Italy and dates from the 16th century. The Gewurztraminer (literally spicy or musky Traminer) is a selection of the most fragrant Traminers and became known as Gewurztraminer towards 1950. Light yellow with clear reflections. The wine has a youthful quality. The nose is expressive and reveals a floral dominant of rose, peony. Slightly candied, one perceives the exotic fruit, litchi and after aeration, one discovers notes of ginger and a hint of menthol. The nose displays a beautiful typicity, without extravagance but with preciseness. The onset in the mouth is ample and soft, vigorous; it evolves on a medium with a refreshing promptness. The same flavors of exotic fruits, ginger and floral of rose perceived in the nose are found, with a slight touch of bitterness on the finish. Pair with seasoned and flavorful cuisine such as Asian/fusion cuisine, Peruvian ceviches and foods with both spice and fruit elements.