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
Preheat oven 350°.
Season chicken with salt, pepper and garlic powder. Place on baking sheet and roast 30-40 minutes or until thoroughly cooked.
Cut chicken into bite size pieces. Mix chicken and rice with celery, onion, water chestnuts, pepper and almonds.
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.
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.