Chicken-and-Wild Rice Salad

Photo by Jennifer Davick

Ingredients

1 cup chopped pecans
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
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
+ 3 more ingredients
- ¼ cup minced green onions
- Pepper to taste
- 2 tablespoons sesame oil

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,...

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Comments

Variations on Chicken-and-Wild Rice Salad

- 4 green onions, sliced (including tops)
- 1/2 cup(s) red pepper, diced
- 1/2 cup(s) green pepper, diced
- +15 other ingredients
Chicken and Wild Rice Salad
- 4 cups water
- 1 medium red onion
- 2 Granny Smith apples
- 2 celery ribs
- 4 cups cooked chicken
- 1/2 teaspoon black pepper
- 2 tablespoons Dijon mustard
- +3 other ingredients