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.
cooked Kokuho Rose® cooled
|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|
|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|
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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