Asian Rice Chicken Salad

• 2 T rice wine vinegar, 1 T soy sauce
• 1/2 t sesame oil, 1 t sugar
• 1 t black sesame seeds, 1/2 t fresh ginger, grated
• 2 c California premium medium grain, brown rice, uncooked
• 3 ea green onions, chopped
• 1/4 c red bell pepper, finely diced
• 10 ea snow peas, blanched and cut into thirds, lengthwise
• 1/4 c cilantro leaves, 1 ea grilled chicken breast, shredded
• 6 ea Boston lettuce leaves, 1/2 c peanuts, diced

Preparation

1 Let rice cool to room temperature.
2 In a small bowl, mix vinegar, soy sauce, sesame oil, sugar, sesame seeds, and ginger together. Set aside.
3 In a large bowl, place the rice and half of the dressing, mix. Add to the rice, onions, red peppers, snow peas, water chestnuts, cilantro, and chicken. Toss gently.
4 Serve on Boston lettuce leaves and dust with chopped peanuts.

Source: California Rice Commission - calrice.org