Japanese Chicken Salad
Featuring fresh plums and ginger, this Japanese-inspired salad is a light start to any meal. For enhanced presentation, reserve some green onions to use as a garnish when serving.
| 2 cups | cooked U.S. long-grain rice, cooled | 500 mL |
| 1/2 cup | cooked wild rice, cooled | 125 mL |
| 12 oz | chicken breast fillets, cooked and cubed | 350 g |
| 1 | bunch green onions, sliced | 1 |
| 8 | plums, sliced | 8 |
| 3 tbsp | olive oil | 50 mL |
| 2 tbsp | lemon juice | 30 mL |
| 1 tbsp | soy sauce | 15 mL |
| 1 tsp | fresh grated ginger | 5 mL |
| To taste | Salt and pepper | to taste |
| Salad leaves |
In large mixing bowl, combine long-grain and wild rice, chicken, green onions and sliced plums. Set aside.
In small bowl, whisk oil, lemon juice, soy sauce, ginger and salt and pepper; pour over rice mixture and toss lightly. Chill until served. Serve on a bed of fresh salad leaves.
Makes 4 servings.
Source www.riceinfo.com
*Use GF soy sauce.
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