Chicken-and-Wild Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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