Asian Chicken and Wild Rice Salad Serves: 6
Prep Time: 0 min

Asian Chicken and Wild Rice Salad


  • 1 chicken breast
  • 1 package (7 oz.) long grain and wild rice, prepared according to package directions and cooled
  • 2 stalks celery, chopped
  • 2 green onions, chopped
  • 1 can (8 oz.) water chestnuts, chopped
  • 1/2 red bell pepper, chopped
  • 1/4 toasted slivered almonds
  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. soy sauce
  • 3 tsp. rice wine vinegar
  • Dash of sesame seed oil
  • 1 Tbsp. lemon juice
  • Pinch of red pepper flakes
  • 1 can (11 oz.) mandarin oranges, drained


  1. Preheat oven 350°.
  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 Hellmann's® or Best Foods® Real Mayonnaise, Dijon mustard, soy sauce, vinegar, sesame seed oil, lemon juice, 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.

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