Chinese Chicken Salad
|Cooked rice||3 Cup (48 tbs), cooled|
|Cooked chicken breast cubes||1 1⁄2 Cup (24 tbs) (About 1 Whole Breast)|
|Sliced celery||1 Cup (16 tbs)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Chopped red bell pepper||1⁄4 Cup (4 tbs)|
|Sliced black olives||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground white pepper||1⁄2 Teaspoon|
Combine rice, chicken, celery, water chestnuts, mushrooms, onions, bell pepper, and olives in large bowl.
Place oil, lemon juice, soy sauce, ginger, and white pepper in small jar with lid; shake well.
Pour over rice mixture.
Cook Time:15 Minutes