Grilled Chicken and Rice Salad

2 large chicken breasts
1/4 cup Soy Vay Toasted Sesame Dressing and Marinade
1 tablespoon soy sauce
2 cups cold cooked rice
2 cups torn fresh spinach leaves
1 (8 oz.) can sliced water chestnuts, drained
2 green onions, sliced
1/2 cup red bell pepper, julienned
1/2 cup slivered carrots
2 egg roll wrappers, cut into thin strips and fried until crisp.

Marinate chicken in Soy Vay Toasted Sesame Dressing and Marinade and soy sauce several hours in refrigerator. Meanwhile, combine remaining ingredients except egg roll wrappers in one large or four small serving bowls; toss to combine ingredients. Pour a small amount of Soy Vay Toasted Sesame Dressing and Marinade over salad and toss again. Chill well. When chicken has marinated, cook over hot coals until seared on each side and cooked through. Cut diagonally into 1/2 inch strips and place over salad ingredients. Top with crisp egg roll strips and serve with additional dressing if desired. Serves 4.

Please visit soyvay.com for more recipes and to purchase your Soy Vay products called for in this recipe.