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Jen's Chicken & Wild Rice Salad


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


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.


6-8 servings

Nutritional Information Per Serving

no nutrition information available

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