Wild Pecan Rice Salad with Chicken

Name: Wild Pecan Rice Salad with Chicken
Yield: 8
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skinless; pecan rice; pecan halves; scallions, spring or green onions; cherry tomatoes; avocados; chickpeas (garbanzo beans); garlic cloves; rice vinegar; soy sauce, tamari; sesame oil; vegetable oil; salt; black pepper

Wild Pecan Rice Salad with Chicken recipe

Yield

8 servings

Prep

20 min

Cook

10 min

Ready

30 min

Ingredients

Amount	Measure	Ingredient	Features
1 ½		chicken breast halves, boneless, skinless cooked, cut into cubes
7	ounces	pecan rice wild, cooked according to package and cooled	*
3	ounces	pecan halves lightly toasted, coarsely chopped
1 ½	cups	scallions, spring or green onions thinly sliced, including most of the green parts
12		cherry tomatoes split
2	large	avocados ripe, peeled and cubed	*
1 ½	cups	chickpeas (garbanzo beans) cooked or canned, drained
1	large	garlic cloves peeled	*
⅓	cup	rice vinegar
2	tablespoons	soy sauce, tamari
¼	cup	sesame oil
¼	cup	vegetable oil
		salt	*
		black pepper freshly ground	*

Low Cholesterol, Trans-fat Free, High Fiber

Directions

In a large bowl, combine the chicken, rice, pecans, scallions, tomatoes, and avocados.

In the bowl of a food processor fitted with a steel chopping blade, combine the chickpeas, garlic, vinegar and soy sauce, and process into a smooth paste.

With the motor running, pour the sesame and vegetable oils through the feed tube in a slow, steady stream. The vinaigrette will be creamy and thick.

Pour over the salad, toss and season with salt and pepper to taste. Toss again and serve.