Featuring fresh plums and ginger, this Japanese-inspired salad is a light start to any meal. For enhanced presentation, reserve some green onions to use as a garnish when serving.
Ingredients
2 cups |
cooked Kokuho Rose® cooled |
500 mL |
1/2 cup | cooked wild rice, cooled | 125 mL |
12 oz | chicken breast fillets, cooked and cubed | 350 g |
1 | bunch green onions, sliced | 1 |
8 | plums, sliced | 8 |
3 tbsp | olive oil | 50 mL |
2 tbsp | lemon juice | 30 mL |
1 tbsp | soy sauce | 15 mL |
1 tsp | fresh grated ginger | 5 mL |
To taste | Salt and pepper | to taste |
Salad leaves |
Directions
In large mixing bowl, combine long-grain and wild rice, chicken, green onions and sliced plums. Set aside.
In small bowl, whisk oil, lemon juice, soy sauce, ginger and salt and pepper; pour over rice mixture and toss lightly. Chill until served. Serve on a bed of fresh salad leaves.
Makes 4 servings.
For more great recipes, visit www.haveariceday.com/rice-recipes
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