Sesame chicken & rice salad

Yield: 1 Servings

Ingredients:

3/4 c Wild rice
1 1/2 c Water
2 c Fresh pea pods or one
6 oz Package frozen pea pods
2 c Diced cooked COUNTRY PRIDE

Instructions:

-Chicken -(about 3/4 pound uncooked -skinless -and boneless Chicken -breasts or Chicken -Tenders) 1 11-ounce can mandarin -orange sections drained 1/2 c Sliced water chestnuts -halved 1/4 c Red wine vinegar or -vinegar 1 tb Sesame oil 1 tb Salad oil 1/4 ts Ground red pepper 3/16 ts Garlic powder Run cold water over rice in a strainer about I minute lifting rice to rinse well. In a medium saucepan bring rice and water to boiling; reduce heat. Simmer covered 40 to 50 minutes or until done. Drain. Rinse with cold water. Drain again. In a mixing bowl toss together rice pea pods chicken orange sections and water chestnuts. Cover; chill rice mixture for 6 hours or overnight. In a screw-top jar combine vinegar oils red pepper garlic powder and 1/4 teaspoon salt. Cover; chill at least 6 hours or overnight. Transport the vinegar and oil mixture and the rice mixture separately in an insulated cooler with an ice pack. At picnic shake vinegar and oil mixture well. Pour over rice mixture; toss. Makes 6 main-dish servings. From the files of Al Rice North Pole Alaska. Feb 1994