Chicken-and-Wild Rice Salad |
Prep Time: 15 min
Cook Time: 25 min
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Yield:6
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INGREDIENTS: |
| 1 cup |
chopped pecans |
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| 3 tbsp |
soy sauce |
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| 3 tbsp |
rice wine vinegar |
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| 2 tbsp |
sesame oil |
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| 8.5 oz pouch |
ready-to-serve whole grain brown and wild rice mix |
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| 3 cups |
cooked chicken, shredded |
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| 1 cup |
red bell pepper, diced |
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| 1 cup |
watercress, coarsely chopped |
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| 1/4 cup |
green onions, minced |
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pepper, to taste |
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| DIRECTIONS: |
- Preheat oven to 350`F. Bake pecans in a single layer in a shallow pan 10-12 minutes or until toasted and fragrant, stirring halfway through.
- Whisk together soy sauce, vinegar, and sesame oil in a large bowl.
- 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 to taste.
|
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