Chicken-and-Rice Salad

Chicken-and-Rice Salad
Photo by Charles Walton

Ingredients

  • 1 ½ tablespoons soy sauce
  • ¼ teaspoon pepper
  • 1 ½ tablespoons sesame oil
  • 3 cups chopped cooked chicken
  • ¼ teaspoon pepper
  • 1 ½ tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • + 19 more ingredients
    • 1 red bell pepper, chopped
    • ¾ cup chopped arugula
    • 1 red bell pepper, chopped
    • ¼ cup chopped green onions
    • ¾ cup chopped arugula
    • 1 cup chicken broth
    • 1 cup coarsely chopped pecans
    • 2 tablespoons rice wine vinegar
    • Lettuce leaves
    • 1 cup chicken broth
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • 1 (6-ounce) package long-grain and wild rice mix
    • 3 cups chopped cooked chicken
    • Lettuce leaves
    • ¼ cup chopped green onions
    • 1 cup coarsely chopped pecans
    • 1 (6-ounce) package long-grain and wild rice mix
    • 1 ½ tablespoons sesame oil

Cook rice according to package directions, substituting 1 cup chicken broth for 1 cup water; cool. Bake pecans in a shallow pan at 350°, stirring often, 5 to 10 minutes or until toasted. Combine rice, pecans, chicken, and next 3 ingredients in a bowl. Whisk together soy sauce and next 4 ingredien...

View full recipe at My Recipes

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