By Jen Smallwood
July 2, 2014
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Author Notes: my version of a salad I had several years ago in Toronto...
a different, yet tasty chicken salad.... I won a cookbook for this one...
Jen Smallwood

Serves: 6

  • 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 & wild rice mix
  • 3 cups shredded cooked chicken
  • 1/2 cup diced red bell pepper
  • 1 cup coarsely chopped watercress - optional
  • 1/4 cup minced green onions
  • pepper to taste
  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. Whisk together soy sauce, vinegar, and sesame oil in a large bowl. 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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