Chicken-and-Wild Rice Salad

Photo: Jennifer Davick; Styling: Lydia Pursell

Recipe from

Recipe Time

Total: 25 Minutes

Ingredients

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

Preparation

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.

Note:

July 2010