Chinese Chicken Rice Salad


This is a salad that tastes better the next day. Instant brown rice may be used for a quicker cook time.

Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
8 hrs
Total Time:
9 hrs
6 servings


  • 1 cup brown rice

  • 2 ½ cups water

  • 2 tablespoons olive oil

  • 3 tablespoons lemon juice

  • 3 tablespoons soy sauce

  • 1 teaspoon minced fresh ginger root

  • 1 teaspoon teriyaki sauce

  • salt and black pepper to taste

  • 2 cups chopped, cooked chicken breast meat

  • 1 cup sliced celery

  • 1 cup sliced water chestnuts

  • 1 cup sliced fresh mushrooms

  • ½ cup diced green onion

  • ½ cup diced red bell pepper


  1. Place the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 45 minutes. Set aside to cool.

  2. To make the dressing, whisk together the oil, lemon juice, soy sauce, ginger, and teriyaki sauce in a small bowl. Season with salt and pepper.

  3. In a large bowl, mix together the cooked rice and chicken. Stir in celery, water chestnuts, mushrooms, green onion, and red pepper. Mix with the dressing to coat. Cover and refrigerate 8 hours or overnight. Toss gently before serving.

Nutrition Facts (per serving)

231 Calories
7g Fat
26g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 231
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 36mg 12%
Sodium 606mg 26%
Total Carbohydrate 26g 9%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 17g
Vitamin C 23mg 115%
Calcium 33mg 3%
Iron 2mg 8%
Potassium 363mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.