Chicken-and-Rice Salad

Photo: Charles Walton; Styling: Mary Lyn Hill
Recipe from Southern Living

More From Southern Living


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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken-and-Rice Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy