Chinese Chicken and Rice Salad

Easy to make salad idea with rice simmered in pineapple juice --- add cooked, cooled chicken, pineapple, your favorite broccoli or cole slaw mix.  Make your own dressing with rice vinegar, soy sauce and just the right touch of hoisin sauce.  Toss dressing and salad together, mix well ... and enjoy!

Makes 6 Servings


1 can (20 oz.) pineapple chunks, drained, juice reserved
1 cup Minute® White Rice, uncooked
2 cups cooked, cubed chicken, chilled
1 pkg (14 oz.) broccoli slaw or classic cole slaw
1/4 cup rice vinegar
2 Tbsps reduced sodium soy sauce
2 Tbsps hoisin sauce
1/2 cup chopped fresh cilantro leaves
toasted sliced almonds, optional


  • Measure 1/2 cup pineapple juice; reserve. Add enough water to remaining pineapple juice to make 1 cup. Prepare rice according to package directions using juice-water mixture. Cool.
  • Combine cooled rice, chicken, pineapple chunks, and broccoli slaw in a large bowl; set aside.
  • Combine reserved pineapple juice, rice vinegar, soy sauce and hoisin sauce in a small bowl to make salad dressing; stir until well blended.
  • Toss salad with desired amount of dressing and cilantro. Garnish with almonds, if desired.