chicken-and-wild rice salad

Name: Chicken-and-Wild Rice Salad
Prep time: 5 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 cup(s) pecans, chopped; 3 tablespoon(s) soy sauce; 3 tablespoon(s) rice wine vinegar; 2 tablespoon(s) sesame oil; 1 - (8.5-oz.) pouch ready-to-serve whole grain brown & wild rice mix; 3 cup(s) shredded cooked chicken; 1/2 cup(s) diced red bell pepper; 1/2 - 1 cup(s) coarsely chopped watercress - optional; 1/4 cup(s) minced green onions; - ground pepper - to taste

(1 RATING)

39 Pinches 1 Photo

Jen Smallwood

St. Cloud, FL

Updated on Jun 25, 2013

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

Rate

prep time 5 Min

cook time 25 Min

method Bake

yield 6 serving(s)

Ingredients

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

How To Make chicken-and-wild rice salad

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.
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