A different, yet tasty chicken salad... I won a cookbook for this one.
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
No nutrition information available
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.