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Wild Pecan Rice Salad with Chicken


Wild Pecan Rice Salad with Chicken recipe













Low Cholesterol, Trans-fat Free, High Fiber


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
2 large avocados
ripe, peeled and cubed
1 ½ cups chickpeas (garbanzo beans)
cooked or canned, drained
1 large garlic cloves
cup rice vinegar
2 tablespoons soy sauce, tamari
¼ cup sesame oil
¼ cup vegetable oil
black pepper
freshly ground


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 296g (10.4 oz)
Amount per Serving
Calories 27460% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 385mg 16%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 21%
Sugars g
Protein 20g
Vitamin A 35% Vitamin C 48%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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