Side Pannel
Wild Pecan Rice Salad with Chicken
Wild Pecan Rice Salad with Chicken
- Recipe Submitted by ADMIN on 09/26/2007
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
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 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.
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.
Tweet