Asian Chicken And Wild Rice Salad

• 1 chicken breast
• 1 package wild rice _, 7_oz. long grain and, prepared according to package dirctions and cooled
• 1/2 cup Hellmann's or Best Foods Real Mayonnaise
• 2 stalks celery chopped
• 2 green onions chopped
• 1 can water chestnuts _, 8_oz., chopped
• 1/2 red bell pepper chopped
• 1/4 slivered almonds
• 1 tablespoon dijon mustard
• 2 tablespoons soy sauce
• 3 teaspoons rice wine vinegar
• 1 dash sesame seed oil
• 1 tablespoon lemon juice
• 1 pinch red pepper flakes
• 1 can mandarin oranges _, 11_oz., 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, wild rice , mayonnaise, stalks celery, green onions, water chestnuts , red bell pepper, almonds, mustard, soy sauce, rice wine vinegar, sesame seed oil, lemon juice, red pepper, oranges

Taken from www.yummly.com/recipe/Asian-Chicken-and-Wild-Rice-Salad-2204396 (may not work)