Chicken-and-Wild Rice Salad
By
Jen Smallwood
@usmcmom1
1
a different, yet tasty chicken salad.... I won a cookbook for this one...
Rating:
★★★★★ 1 vote
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
How to Make Chicken-and-Wild Rice Salad
- 1Preheat 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 Chicken-and-Wild Rice Salad
Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy
