Chicken-and-Wild Rice Salad

By LaLaCooks

Southern Living

10.10 - Changes - slivered almonds instead of pecans, chile oil instead of pepper, arugula instead of water cress. I also added in some steamed broccoli. I think the broccoli took away some and muddied it up a bit. I always have these ingredients on hand so it's a great lunch.

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

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

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.