Sesame Chicken & Rice Salad

[nverland]

Sesame Chicken & Rice Salad

3/4 c Rice
1 1/2 c Water
2 c Pea pods
2 c Diced cooked Chicken
1 11-ounce can mandarin orange sections, well drained
1/2 c Sliced water chestnuts, halved
1/4 c Red wine vinegar or balsamic vinegar
1 Tbl Sesame oil
1 Tbl Salad oil
Salt and freshly-ground pepper, to taste
3/16 tsp Garlic powder

Run cold water over rice in a strainer for about 1 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 the 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, sesame and salad oils, salt, pepper, and garlic powder.
Cover; chill at least 6 hours or overnight.
Before serving shake vinegar and oil mixture well. Pour over rice mixture; toss.