Chicken-and-Wild Rice Salad
★★★★★ 1 vote5
1 cpecans, chopped
3 Tbspsoy sauce
3 Tbsprice wine vinegar
2 Tbspsesame oil
1(8.5-oz.) pouch ready-to-serve whole grain brown & wild rice mix
3 cshredded cooked chicken
1/2 cdiced red bell pepper
1/2 - 1 ccoarsely chopped watercress - optional
1/4 cminced green onions
·ground pepper - to taste
How to Make Chicken-and-Wild Rice Salad
- 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.