Chinese Chicken and Rice Salad with Soy Vay Island Teriyaki

1/2 cup vegetable oil
1/3 cup rice vinegar
1/4 cup Soy Vay Island Teriyaki
1 tablespoon sesame oil
3 cups cold cooked rice
2 cups cold diced cooked chicken
1 (8 oz.) can water chestnuts, drained and cut into strips
1/2 cup toasted slivered almonds
1/3 cup sliced green onions

Combine oil, vinegar, Soy Vay Island Teriyaki and sesame oil in a medium bowl: mix well. Add remaining ingredients and toss well to coat. Chill several hours, stirring twice. Makes 4 to 6 servings.

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