Dressing:

1/4 cup olive oil
3 tablespoons roasted sesame oil
3 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon ginger juice or 1/2 teaspoon ground ginger

Whisk dressing ingredients until sugar is dissolved.  Let stand at room temperature for 15 to 20 minutes to allow flavors to blend.

Salad:

1 1/2 cups cooked wild rice, cooled to room temperature
1 1/2 cups cooked, copped grilled chicken
2 small can sliced water chestnuts, drained
1/2 cup coarsely chopped onion
2 stalks celery, chopped with tops
1 1/2 cups fresh snow pea pods, lightly steamed
1 cup crisp Chinese noodles
lemon slices, for garnish

Place first 6 salad ingredients in a large salad bowl and toss gently.
Pour dressing over salad and toss again.  Refrigerate for 1 or 2 hours.
Just before serving, toss once more and cover top with Chinese noodles.
Garnish with lemon slices.

Makes about 6 cups of salad.

from the kitchen of Evelyn Helm