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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (6-ounce) package long-grain and wild rice mix |
1 cup chicken broth |
1 cup coarsely chopped pecans |
3 cups chopped cooked chicken |
1 red bell pepper, chopped |
3/4 cup chopped arugula |
1/4 cup chopped green onions |
1 1/2 tablespoons soy sauce |
2 tablespoons rice wine vinegar |
1 1/2 tablespoons sesame oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
lettuce leaves |
Directions:
1. Cook rice according to package directions, substituting 1 cup chicken broth for 1 cup water; cool.
2. Bake pecans in a shallow pan at 350°, stirring often, 5 to 10 minutes or until toasted.
3. Combine rice, pecans, chicken, and next 3 ingredients in a bowl.
4. Whisk together soy sauce and next 4 ingredients; pour over chicken mixture, tossing gently. Serve on individual lettuce-lined plates.
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