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RECIPES/Family Sides
Jen's Chicken & Wild Rice Salad
A different, yet tasty chicken salad... I won a cookbook for this one.
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Recommended Servings
6-8 servings
COOKING
REVIEWS
INGREDIENTS

1 cup Chopped Pecans

3 Tbsp Soy Sauce

3 Tbsp Rice Wine Vinegar

2 Tbsp Sesame Oil

1 (8.5-oz.) Pouch Ready-to-serve Whole Grain Brown & 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
Instructions

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.

RECIPE FACTS

Servings: 6-8 servings

Nutritional information per serving

No nutrition information available

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