This recipe is a family favourite, seen many times at pot luck gatherings.
The salad has evolved over the years. This time around, I substituted snap peas for the celery because I had some peas and cannot keep celery around long enough to use it before it disintegrates in the crisper. The peas were a great alternative and have now become a permanent part of the recipe.
Make some rice and let it get cool.
Lots of chopping for this salad.
Green onions, pre-chopping.
Red pepper, pre-chopping.
Snap peas, pre-chopping.
Pre-chopped water chestnuts. Phew.
Recently baked chicken breasts, pre-chopping.
Get all those chopped vegetables and cubed chicken into a big bowl.
Make the dressing.
Pour the dressing over the vegetables, chicken and rice.
Toss to combine, then chill until dinner time. 2 – 3 hours is good.
Oriental Rice Salad.
Oriental Rice Salad
1 cup mayonnaise
2 Tbsp. milk
2 Tbsp. soy sauce
3 cups cooked chicken
2 cups cooked rice
1 cup celery, sliced OR 1 cup snap peas, sliced diagonally
1 can water chestnuts, sliced
2 green onions, thinly sliced
1 red pepper, diced
Mix together mayonnaise, milk and soy sauce. Toss with remaining ingredients. Chill.