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 S
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Ingredients
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1 cup
chopped pecans
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3 tablespoons
soy sauce
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3 tablespoons
rice wine vinegar
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2 tablespoons
sesame oil
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1
(8.5-oz) pouch ready to serve whole grain & wild rice mix
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3 cups
shredded cooked chicken
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1/2 cup
diced red bell pepper
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1 cup
coarsely chopped watercress - optional
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1/4 cup
minced green onions
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pepper to taste
Directions
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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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