Chicken-and-wild Rice Salad
Submitted by: jenpillon (see all recipes) | Source: my version of a salad I had several years ago in Toronto...
- Servings: 6 servings
- Prep Time: 5 mins.
- Cook Time: 25 mins.
- Total Time: 30 mins.
Ingredients:
| 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 | |
Directions:
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.
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