Asian Wild Rice Salad Recipe

Name: Asian Wild Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons sesame oil; 1 tablespoon plus 1/2 cup vegetable oil; 1 onion, chopped; 4 white button mushrooms, trimmed and quartered; 1 boneless, skinless chicken breast half (about 6 oz.), cut into 1-inch pieces; 1 6-oz. box long grain and wild rice mix; 1 3/4 cups low-sodium chicken broth or water; 2 tablespoons rice wine vinegar; 1/4 teaspoon salt; 1 teaspoon Dijon mustard; 1 cup snow peas, trimmed; 1 large carrot, grated; 8 water chestnuts, quartered

Servings: persons

2 teaspoons sesame oil
1 tablespoon plus 1/2 cup vegetable oil
1 onion, chopped
4 white button mushrooms, trimmed and quartered
1 boneless, skinless chicken breast half (about 6 oz.), cut into 1-inch pieces
1 6-oz. box long grain and wild rice mix
1 3/4 cups low-sodium chicken broth or water
2 tablespoons rice wine vinegar
1/4 teaspoon salt
1 teaspoon Dijon mustard
1 cup snow peas, trimmed
1 large carrot, grated
8 water chestnuts, quartered

1
Warm sesame oil and 1 Tbsp. vegetable oil in a skillet over medium-high heat. Add onion and cook, stirring, until softened, 3 minutes. Stir in mushrooms, chicken and rice mix. Pour in broth and increase heat to high. Bring to a boil, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 25 minutes. Transfer to a bowl; let cool.
2
In a large bowl, whisk vinegar, salt and mustard until salt is dissolved. Slowly whisk in remaining vegetable oil until blended.
3
Bring a large pot of salted water to a boil; add snow peas. Bring back to a boil; cook until peas are tender, 1 minute. Drain; rinse under cold water. Pat dry.
4
Add chicken and rice mixture to bowl with dressing. Toss with snow peas, carrots and water chestnuts. Serve at room temperature.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons sesame oil, 1 tablespoon plus 1/2 cup vegetable oil, 1 onion, chopped, 4 white button mushrooms, trimmed and quartered, and more.

Yes, Asian Wild Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Wild Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions