Chicken-and-Wild Rice Salad

Jen Smallwood

By
@usmcmom1

a different, yet tasty chicken salad.... I won a cookbook for this one...


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Serves:

6

Prep:

5 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 c
pecans, chopped
3 Tbsp
soy sauce
3 Tbsp
rice wine vinegar
2 Tbsp
sesame oil
1
(8.5-oz.) pouch ready-to-serve whole grain brown & wild rice mix
3 c
shredded cooked chicken
1/2 c
diced red bell pepper
1/2 - 1 c
coarsely chopped watercress - optional
1/4 c
minced green onions
ground pepper - to taste

Directions Step-By-Step

1
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.

Whisk together soy sauce, vinegar, and sesame oil in a large bowl.

Prepare brown and wild rice mix according to package directions. Stir chicken, next 3 ingredients, toasted pecans, and rice into soy sauce mixture. Add pepperto taste.

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy