Chicken-and-Wild Rice Salad

Jen Smallwood


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


★★★★★ 1 vote

5 Min
25 Min


  • 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

How to Make Chicken-and-Wild Rice Salad


  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.

Printable Recipe Card

About Chicken-and-Wild Rice Salad

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

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