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 vote5
Serves:
6
Prep:
5 Min
Cook:
25 Min
Method:
Bake
Ingredients
-
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.
About Chicken-and-Wild Rice Salad
Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy