Asian Chicken And Wild Rice Salad

• 1 chicken breasts
• 7 ounces wild rice and long grain, prepared according to package dirctions and cooled
• 1/2 cup hellmann' or best food real mayonnais
• 2 stalks celery , chopped
• 2 green onions , chopped
• 8 ounces water chestnuts chopped
• 1/2 red bell pepper , chopped
• 1/4 cup slivered almonds
• 1 tablespoon dijon mustard
• 2 tablespoons soy sauce
• 3 teaspoons rice vinegar
• 1 dash sesame oil
• 1 tablespoon lemon juice
• 1 pinch red pepper flakes
• 11 ounces mandarin oranges drained

1. Preheat oven 350u0b0.
2. Season chicken with salt, pepper and garlic powder. Place on baking sheet and roast 30-40 minutes or until thoroughly cooked.
3. Cut chicken into bite size pieces. Mix chicken and rice with celery, onion, water chestnuts, pepper and almonds.
4. In a separate bowl whisk Hellman's, Dijon mustard, soy sauce, vinegar, dash of sesame seed oil, lemon juice, vinegar,and red pepper flakes. Pour over chicken and vegetables. Toss. To serve place a mound of salad atop lettuce leaves and garnish with mandarin oranges. Makes 6 1-cup servings.
5. My family enjoys chicken salads and I created this receipe as a healthy, light , one dish dinner that is especially delicious on warm summer evenings. This recipe has also been a big hit at showers and parties. Hellman's has always been my choice of mayonnaise for its creaminess and tangy flavor.

chicken breasts, rice, mayonnais, stalks celery, green onions, water, red bell pepper, almonds, mustard, soy sauce, rice vinegar, sesame oil, lemon juice, red pepper, oranges

Taken from www.yummly.com/recipe/Asian-chicken-and-wild-rice-salad-353898 (may not work)