Asian Chicken and Wild Rice Salad

Ingredients

Contains: milk, wheat, tree nuts, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 5 cups water
• 2 (6 ounce) packages long grain and wild rice mix
• 1 tablespoon butter (optional)
• 1 (15 ounce) can mandarin oranges, drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 cup chopped green onion
• 1 cup chopped celery
• 1 cup chopped almonds
• 6 lettuce leaves, or as needed
• 1 (5 ounce) can chow mein noodles

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toss the chicken breasts with the soy sauce, sesame oil and ground black pepper in a bowl. Cover and refrigerate for 15 minutes.

2. Bring the 5 cups water and 1 teaspoon salt to a boil in a large saucepan. Stir in the long grain and wild rice mix with its seasoning packet, cover, reduce to low and simmer about 25 minutes until tender and the water is absorbed.

3. Meanwhile, heat a skillet over medium-high heat. Cook the marinated chicken 6 to 7 minutes per side until the thickest part reads 165°F (74°C). Rest 5 minutes, then slice thinly.

4. Stir the optional tablespoon of butter into the hot rice, then spread it on a tray to cool to room temperature.

5. Transfer the cooled rice to a large bowl. Gently fold in the drained mandarin oranges, drained water chestnuts, green onion, celery and chopped almonds.

6. Just before serving, add the sliced chicken and chow mein noodles and toss gently. Arrange lettuce leaves on plates and spoon the salad over them.