Skip to main content New<> this month
Get the Allrecipes magazine

Chinese Chicken Rice Salad

Rated as 3.92 out of 5 Stars
116

"This is a salad that tastes better the next day. Instant brown rice may be used for a quicker cook time."
Added to shopping list. Go to shopping list.

Ingredients

9 h servings 231
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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; 6.7 25.5 17.1 36 606 Full nutrition

Explore more

Reviews

Read all reviews 10
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This was soooo good! I made a few adjustments that made it delish. I added about 1/4 cup of seasame oil and 1/4 cup of oyster sauce to the liquid dressing. Also, I sauted the chicken and mushroo...

Most helpful critical review

I dunno, something just wasn't cohesive with this for me. Maybe I chose the wrong kind of brown rice or something, but it was kind of mushy and was just weird.

Most helpful
Most positive
Least positive
Newest

This was soooo good! I made a few adjustments that made it delish. I added about 1/4 cup of seasame oil and 1/4 cup of oyster sauce to the liquid dressing. Also, I sauted the chicken and mushroo...

Delicious! I strongly recommend this recipe.

Absolutely delicious!!! I followed the recipe exactly. My family enjoyed it, but didn't love it as much as I did. I ate it for the next couple of days for lunch!! Thank you for this recipe!

This is so addicting and easy to make! I use a can of bamboo shoots rather than the water chestnuts but other than that I keep everything the same. So delicious!

I dunno, something just wasn't cohesive with this for me. Maybe I chose the wrong kind of brown rice or something, but it was kind of mushy and was just weird.

Pretty good- go easy on the salt with "salt & pepper to taste". The soy sauce adds more than you would expect. Very very good side dish for an asian-inspired meal. I marinated overnight and l...

Yum, with modifications. I made it the night before (much better flavor) and then heated it the next day and made lettuce wraps with it as the filling (made a sauce for the wraps of rice wine vi...

I think this is good BUT with some changes. I used long grain and wild rice, added garlic, baby spinach and crushed red pepper. I also replaced 1 tbsp of the EVOO with sesame oil. IMO - the ...

This was OK, but seemed to be missing something. I definitely think the dish improved after refrigeration, but I don't want to make it again. I tried adding cashews after eating a few bites an...