I have numerous recipes for Asian-inspired chicken salads, and here is one of my favorites. sesame chicken and rice salad makes a delicious take-along to a spring picnic or a light main dish.

The chicken sets this recipe apart. Instead of plain shredded cooked chicken breast meat, the salad includes stir-fried sesame chicken bites. I start with cubes of raw chicken breast meat and give it a flavorful marinade, which includes garlic-flavored teriyaki. Using the sauce means you don't have to add garlic, but if you have regular teriyaki in the fridge, add half a teaspoon of minced fresh garlic to the marinade.

Five-spice powder is a combination of pepper, star anise, cloves, cinnamon and fennel seeds. My June 4 recipe will use it, too.

You don't have to buy a bottle of Asian salad dressing. I combine Italian salad dressing with some of the garlic-flavored teriyaki and some five-spice powder for a quick and flavorful dressing.

Use instant brown rice in the salad if you're short on time, or pick up two bags of pre-cooked brown rice and eliminate cooking the rice completely.

This salad is packed with flavor and crunch. Make it a meal by serving with a fruit salad.

SESAME CHICKEN AND RICE SALAD

For the dressing:

1/2 cup regular, reduced-fat or fat-free Italian salad dressing

1 teaspoon Chinese five-spice powder

2 tablespoons garlic teriyaki sauce

Whisk the dressing ingredients together in a small bowl and set aside.

For the salad:

2 boneless, skinless chicken breast halves, cut into 1-inch pieces

1/4 cup garlic teriyaki sauce, divided

2 teaspoons sesame oil

1 teaspoon Asian five-spice powder

2 tablespoons toasted sesame seeds

1/2 pound fresh snow peas, sliced into matchsticks

1/2 cup shredded carrot

4 green onions, chopped

1 4-ounce can chopped water chestnuts, drained

2 cups cooked brown rice

Stir the chicken breast pieces, teriyaki sauce and five-spice powder together in a bowl and set aside for 10 minutes to marinate.

After 10 minutes, heat sesame oil in a large nonstick skillet over medium-high heat. Add the chicken and sesame seeds and stir-fry until chicken is cooked, about 5 minutes. Set aside to cool slightly.

Combine sliced snow peas, carrots, green onions, water chestnuts and rice in a large bowl and toss to mix.

Add the chicken and the dressing and toss to coat.

Makes 6 servings.

COMING NEXT WEEK: Wild rice chicken salad is a light summer entrÃe that packs flavor and crunch.

Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903, or send e-mail to karin.calloway@comcast.net. Find her previous recipes through the online archive at augustachronicle.com/karin.