Southern Living APRIL 1997
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.
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