Asian Chicken and Wild Rice Salad

Asian Chicken and Wild Rice Salad

  • Serves: 6


  • 1 boneless chicken breast (about 4 oz.)
  • 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, drained and chopped
  • 1/2 red bell pepper, chopped
  • 1/4 cup 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, if desired, with salt, pepper and garlic powder. Arrange on baking sheet and bake until thoroughly cooked, about 25 minutes.
  3. Cut chicken into bite-size pieces. Mix chicken and rice with celery, green onions, water chestnuts, red pepper and almonds; set aside.
  4. Blend Hellmann's® or Best Foods® Real Mayonnaise, Dijon mustard, soy sauce, vinegar, sesame seed oil, lemon juice and red pepper flakes in small bowl with wire whisk. Spoon over chicken and vegetables; toss. Serve chicken salad on lettuce leaves and garnish with mandarin oranges.
  5. My family enjoys chicken salads and I created this recipe 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. Hellmann's has always been my choice of mayonnaise for its creaminess and tangy flavor.
Nutritional Information

Nutritional Information

Serving Size 6 servings
Amount per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Trans Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g
Vitamin A -1 IU
Vitamin C -1 mg
Calcium -1 mg
Iron -1 mg