Photo: Jennifer Davick; Styling: Lydia Pursell
Total Time
25 Mins
Makes 6 servings

How to Make It

Step 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.

Step 2

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

Step 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.

Ratings & Reviews

truthfrees's Review

October 19, 2013
Excellent salad. No changes made.

lrenfroe's Review

May 05, 2013
This is delicious and my family loves it! I use spinach instead of watercress.

txwahine's Review

May 01, 2013
Made this for a social gathering and was asked for the recipe multiple times. Delicous!

WorkingMom1's Review

March 22, 2011
Quick weeknight meal. I used arugala instead of the watercress b/c the store was out of watercress and it was very tasty. Even my picky DH liked it!!

obxgoer's Review

July 07, 2010
Delicious. Instead of the watercress I served it over mixed greens. Perfect for a hot day.

lemonzest1's Review

July 05, 2010
This was delicious! No changes are necessary.

sarahchicago's Review

June 27, 2010
Was looking to make a non-mayonnaise-based chicken salad I could pack for lunch at work. I bought a rotisserie chicken to use, but only got a little over 2 cups of chicken out of it so that's all I used. Plus, the Uncle Ben's rice I bought is a 6 oz. pack - the only size available. Has decent flavor. Next time I'd likely make with real wild rice instead. Healthier and tastier. The ready to serve rice is a bit sticky in this. I would also probably make a bit more dressing ... and make sure I had more chicken!