Chicken-and-Wild Rice Salad

Name: Chicken-and-Wild Rice Salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: American
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

By Jen Smallwood
@usmcmom1

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

Rating:

★★★★★ 1 vote5

Serves:

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
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How to Make Chicken-and-Wild Rice Salad

Step-by-Step

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.

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