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Chicken-and-Wild Rice Salad

Photo: Jennifer Davick; Styling: Lydia Pursell
Total time 25 mins
Yield Makes 6 servings


  • 1 cup chopped pecans
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 1 (8.5-oz.) pouch ready-to-serve whole grain brown and wild rice mix
  • 3 cups shredded cooked chicken
  • 1 cup diced red bell pepper
  • 1 cup coarsely chopped watercress
  • 1/4 cup minced green onions
  • Pepper to taste

How to Make It

  1. 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.

  2. Whisk together soy sauce, vinegar, and sesame oil in a large bowl.

  3. 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.