Asian Wild Rice Salad

Asian Wild Rice SaladRecipe
Photo: Ryan Benyi; Styling: Stephana Bottom


Serves 6

Cost per Serving:


Recipe from


Recipe Time

Prep: 15 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 281
Fat 23 g
Satfat 3 g
Protein 10 g
Carbohydrate 15 g
Fiber 2 g
Cholesterol 17 mg
Sodium 465 mg


2 teaspoons sesame oil
1 tablespoon plus 1/2 cup vegetable oil
1 onion, chopped
4 white button mushrooms, trimmed and quartered
1 boneless, skinless chicken breast half (about 6 oz.), cut into 1-inch pieces
1 6-oz. box long grain and wild rice mix
1 3/4 cups low-sodium chicken broth or water
2 tablespoons rice wine vinegar
1/4 teaspoon salt
1 teaspoon Dijon mustard
1 cup snow peas, trimmed
1 large carrot, grated
8 water chestnuts, quartered


1. Warm sesame oil and 1 Tbsp. vegetable oil in a skillet over medium-high heat. Add onion and cook, stirring, until softened, 3 minutes. Stir in mushrooms, chicken and rice mix. Pour in broth and increase heat to high. Bring to a boil, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 25 minutes. Transfer to a bowl; let cool.

2. In a large bowl, whisk vinegar, salt and mustard until salt is dissolved. Slowly whisk in remaining vegetable oil until blended.

3. Bring a large pot of salted water to a boil; add snow peas. Bring back to a boil; cook until peas are tender, 1 minute. Drain; rinse under cold water. Pat dry.

4. Add chicken and rice mixture to bowl with dressing. Toss with snow peas, carrots and water chestnuts. Serve at room temperature.