Chicken-and-wild Rice Salad
- Servings: 6 servings
- Prep Time: 5 mins.
- Cook Time: 25 mins.
- Total Time: 30 mins.
|1 cup||Chopped Pecans|
|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 cups||Shredded Cooked Chicken|
|½ cup||Diced Red Bell Pepper|
|1 cup||Coarsely Chopped Watercress - Optional|
|¼ cup||Minced Green Onions|
|Pepper To Taste|
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 pepper.