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Chicken-and-Rice Salad

Photo: Charles Walton; Styling: Mary Lyn Hill
Yield Makes 4 servings

Ingredients

  • 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

How to Make It

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

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

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

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