Asian Wild Rice Salad

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2 teaspoons sesame oil

1 tablespoon plus 1/2 cup vegetable oil

1 onion, chopped

4 white button mushrooms, trimmed and quartered

1 boneless, skinless chicken breast half (about 6 oz.), cut into 1-inch pieces

1 6-oz. box long grain and wild rice mix

1 3/4 cups low-sodium chicken broth or water

2 tablespoons rice wine vinegar

1/4 teaspoon salt

1 teaspoon Dijon mustard

1 cup snow peas, trimmed

1 large carrot, grated

8 water chestnuts, quartered

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