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

Submitted by Fire

Wild Pecan Rice Salad with Chicken recipe

YIELD

8 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

1 ½

CHICKEN BREAST HALVES, BONELESS, SKINLESS
cooked, cut into cubes

OUNCES PECAN RICE
wild, cooked according to package and cooled *

OUNCES PECAN HALVES
lightly toasted, coarsely chopped

1 ½

CUPS SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced, including most of the green parts

CHERRY TOMATOES
split

LARGE AVOCADOS
ripe, peeled and cubed *

1 ½

CUPS CHICKPEAS (GARBANZO BEANS)
cooked or canned, drained

LARGE GARLIC CLOVES
peeled *

⅓

CUP RICE VINEGAR

TABLESPOONS SOY SAUCE, TAMARI

CUP SESAME OIL

CUP VEGETABLE OIL

SALT *

BLACK PEPPER
freshly ground *

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.