Easy lunch with ingredients that are always on hand

The month is almost over. Time is going by way too fast!
This is one of those recipes that I always have the ingredients on hand for. Not fancy just good basic flavors.


Chicken-and-Wild Rice Salad

Southern Living

10.10 – Changes – slivered almonds instead of pecans, chile oil instead of pepper, arugula instead of water cress. I also added in some steamed broccoli. I think the broccoli took away some and muddied it up a bit. I always have these ingredients on hand so it’s a great lunch and is great left-over the next day.

Yields: 6 servings
Ingredients

1 cup chopped pecans
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 (8.5-oz.) pouch ready-to-serve whole grain brown and wild rice mix
3 cups shredded cooked chicken
1 cup diced red bell pepper
1 cup coarsely chopped watercress
1/4 cup minced green onions
Pepper to taste
Directions

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.

2. Whisk together soy sauce, vinegar, and sesame oil in a large bowl.

3. Prepare brown and wild rice mix according to package directions. Stir chicken, next 3 ingredients, toasted pecans, and rice into soy sauce mixture. Add pepper.

This recipe printed from Key Ingredient.
Direct recipe link: http://www.keyingredient.com/recipes/2182044/chicken-and-wild-rice-salad/