Asian Chicken and Wild Rice Salad

Preparation

1. Step 1

   Prepare the rice using the package directions, omitting the salt, margarine, and seasoning packet. Spread the cooked rice on a baking sheet in a thin layer. Put on a cooling rack and let cool for 8 minutes, stirring occasionally.

   Step 2

   Meanwhile, in a large bowl, whisk together the soy sauce, sugar, vinegar, and red pepper flakes. Add the chicken, bell pepper, and water chestnuts, tossing to coat.

   Step 3

   Stir the cooled rice into the chicken mixture. Serve on the lettuce.

2. Cook’s Tip on Rice Vinegar

   Step 4

   When shopping for rice vinegar, read the label carefully. If it says “Seasoned Rice Vinegar,” the product may have a lot of salt added. Mild and slightly sweet, plain rice vinegar contains no sodium.

3. nutrition information

   Step 5

   (Per Serving)

   Step 6

   Calories: 420

   Step 7

   Total Fat: 2.0g

   Step 8

   Saturated: 0.5g

   Step 9

   Trans: 0.0g

   Step 10

   Polyunsaturated: 0.5g

   Step 11

   Monounsaturated: 0.5g

   Step 12

   Cholesterol: 66mg

   Step 13

   Sodium: 478mg

   Step 14

   Carbohydrates: 67g

   Step 15

   Fiber: 3g

   Step 16

   Sugars: 21g

   Step 17

   Protein: 32g

   Step 18

   Dietary Exchanges

   Step 19

   2 Starch

   Step 20

   1 Vegetable

   Step 21

   1 Carbohydrate

   Step 22

   2 1/2 Very Lean Meat