• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Wild Pecan Rice Salad with Chicken

  • Recipe Submitted by on

Category: Salads, Poultry

 Ingredients List

  • 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


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 chick peas, 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.

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