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.

Japanese Chicken Salad

Makes 4 servings.


  • 2 cups (500 mL) cooked USA long-grain rice, cooled
  • 1/2 cup (125 mL) cooked wild rice, cooled
  • 12 oz (350 g) chicken breast fillets, cooked and cubed
  • 1 bunch green onions, sliced
  • 8 plums, sliced
  • 3 tbsp (50 mL) olive oil
  • 2 tbsp (30 mL) lemon juice
  • 1 tbsp (15 mL) soy sauce
  • 1 tsp (5 mL) fresh grated ginger
  •   Salt and pepper, to taste
  •   Salad leaves


  1. In large mixing bowl, combine long-grain and wild rice, chicken, green onions and sliced plums. Set aside.
  2. 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.