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SALAD
1 cup uncooked wild rice
2 1/2 cups water
2 cups cubed cooked chicken
1 cup fresh snow pea pods, halved crosswise
1 (11-ounce) can mandarin oranges segments, drained

DRESSING
1/4 cup oils
3 tablespoons soy sauce
3 tablespoons cider vinegar
2 tablespoons sesame seeds, toasted
1 1/2 teaspoons ginger
1/4 teaspoon pepper


1. Cook wild rice in water as directed on package.

2. Meanwhile, in large bowl, combine chicken, pea pods and orange segments; mix well. Refrigerate.

3. In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate.

4. Add cooked rice to salad; toss gently. Pour dressing over salad; toss to coat. Cover; refrigerate at least 1 hour or until serving time to blend flavors.

TIP: * To toast sesame seed, place in small nonstick skillet; stir over medium-high heat for 1 to 2 minutes or until light golden brown.