Chicken-and-Rice Salad

Chicken-and-Rice Salad Recipe
Photo: Charles Walton; Styling: Mary Lyn Hill

Recipe from

Southern Living


1 (6-ounce) package long-grain and wild rice mix
1 cup chicken broth
1 cup coarsely chopped pecans
3 cups chopped cooked chicken
1 red bell pepper, chopped
3/4 cup chopped arugula
1/4 cup chopped green onions
1 1/2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves


Cook rice according to package directions, substituting 1 cup chicken broth for 1 cup water; cool.

Bake pecans in a shallow pan at 350°, stirring often, 5 to 10 minutes or until toasted.

Combine rice, pecans, chicken, and next 3 ingredients in a bowl.

Whisk together soy sauce and next 4 ingredients; pour over chicken mixture, tossing gently. Serve on individual lettuce-lined plates.