Oriental Chicken White 'N Wild Rice Salad

• Dressing:
• 2 Tbsp sugar
• 2 Tbsp oriental sesame oil
• 2 Tbsp soy sauce
• 2 Tbsp white wine vinegar, or rice wine vinegar
• 1 tsp finely chopped fresh ginger root (I use lots more!)
• 1/8 to 1/4 tsp crushed red pepper flakes
• Salad:
• 1 pkg long grain and wild rice (including seasoning packet, if provided)
• 1 cup of chopped cooked chicken
• 2oz (1/2 cup) fresh pea pods, trimmed and halved (I like more!)
• 1/4 cup finely chopped celery
• 1/4 cup sliced green onions (scallions)
• 1/2 to 1 green or red (or yellow or orange) bell pepper
• 1 8oz can water chestnuts, chopped
• 1 Tbsp sesame seed, toasted

1. In a small jar with a tight-fitting lid, combine all dressing ingredients; shake well. Set aside.
2. Cook rice as directed on the package; cool.
3. In a medium bowl, combine cooked rice, chicken, pea pods, celery, green onions, bell pepper, and water chestnuts. Pour dressing over salad; toss gently to coat. Cover, refrigerate several hours to blend flavors.
4. Sprinkle with toasted sesame seed before serving.

dressing, sugar, sesame oil, soy sauce, white wine vinegar, fresh ginger root, red pepper, salad, long grain, chicken, fresh pea pods, celery, green onions, green, water chestnuts, sesame

Taken from www.epicurious.com/recipes/member/views/oriental-chicken-white-n-wild-rice-salad-50186867 (may not work)