Ingredients for 6 servings
¼ toasted slivered almonds
½ cup mayonnaise
½ red bell pepper, chopped
1 boneless chicken breast (about 4 oz.)
1 can (11 oz.) mandarin oranges, drained
1 can (8 oz.) water chestnuts, drained and chopped
1 package (7 oz.) long grain and wild rice, prepared according to package directions and cooled
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 green onions, chopped
2 stalks celery, chopped
2 tablespoons soy sauce
3 teaspoons rice wine vinegar
dash of sesame seed oil
pinch of red pepper flakes
Preheat oven 350°.
Season chicken, if desired, with salt, pepper and garlic powder. Arrange on baking sheet and bake until thoroughly cooked, about 25 minutes.
Cut chicken into bite-size pieces. Mix chicken and rice with celery, green onions, water chestnuts, red pepper and almonds; set aside.
Blend mayonnaise, Dijon mustard, soy sauce, vinegar, sesame seed oil, lemon juice and red pepper flakes in small bowl with wire whisk. Spoon over chicken and vegetables; toss. Serve chicken salad on lettuce leaves and garnish with mandarin oranges.