Recipe: Chinese Chicken Salad

Chinese Chicken Salad

1 cup Mahatma , Water Maid , Carolina or River rice
1 cup cooked, cubed chicken breast
1 cup sliced celery
1 can (8 ounce) sliced water chestnuts, drained
1 cup fresh bean sprouts
1/2 cup (about 2 ounces) sliced fresh mushrooms
1/4 cup sliced green onions
1/4 cup diced red bell pepper
3 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons sesame oil
2 teaspoons grated fresh ginger root
1/4 to 1/2 teaspoon ground white pepper
lettuce leaves

Prepare rice according to package directions.

Combine rice, chicken, celery, water chestnuts, bean sprouts, mushrooms, onions, and red pepper in large bowl. Combine lemon juice, soy sauce, oil, ginger root, and white pepper in small jar with lid. Shake to mix. Pour over rice mixture; toss lightly.

Serve on lettuce leaves. Serves 6.