Asian Wild Rice Salad

Ingredients

• 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

Preparation

1. 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. 2. In a large bowl, whisk vinegar, salt and mustard until salt is dissolved. Slowly whisk in remaining vegetable oil until blended.
3. 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. 4. Add chicken and rice mixture to bowl with dressing. Toss with snow peas, carrots and water chestnuts. Serve at room temperature.