Wild Pecan Rice Salad with Chicken
| Yield: | 8 Servings |
| Categories: | Salads, Poultry |
| 1 1/2 | Cooked chickens skinned, boned, meat cut into cubes | |
| 7 | oz | Wild Pecan Rice cooked according to package instructions and cooled |
| 3 | oz | Pecan halves lightly toasted and coarsely chopped |
| 1 1/2 | c | Thinly sliced scallions, including most of the green parts |
| 12 | Cherry tomatoes; split | |
| 2 | lg | Ripe avocados peeled and cubed |
| 1 1/2 | c | Cooked or canned chick peas drained |
| 1 | lg | Garlic clove; peeled |
| 1/3 | c | Rice vinegar |
| 2 | tb | Soy sauce |
| 1/4 | c | Sesame oil |
| 1/4 | c | Vegetable oil |
| Salt | ||
| Freshly ground black pepper |
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