---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SESAME CHICKEN & RICE SALAD
  Categories: Poultry, Grains, Salads
       Yield: 1 servings
  
     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
            -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
  
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