Pecan Rice And Chicken Salad Recipe

Name: Pecan Rice And Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cooked or canned chick peas (garbanzos), drained; 1 large clove garlic; ⅓ cup rice vinegar; 2 tablespoons soy sauce; 1/4 cup sesame oil; 1/4 cup vegetable oil; 1 1/2 pounds boneless skinless chicken breasts; 3 cups chicken stock, homemade or canned; 1 7-ounce package Konriko Wild Pecan rice; 3 ounces (1 cup) pecan halves, toasted and coarsely chopped; 1 1/2 cups thinly sliced scallions, including green part; 12 cherry tomatoes, cut in half; 1 large, ripe avocado; Freshly ground black pepper to taste

Servings: persons

1 1/2 cups cooked or canned chick peas (garbanzos), drained
1 large clove garlic
⅓ cup rice vinegar
2 tablespoons soy sauce
1/4 cup sesame oil
1/4 cup vegetable oil
1 1/2 pounds boneless skinless chicken breasts
3 cups chicken stock, homemade or canned
1 7-ounce package Konriko Wild Pecan rice
3 ounces (1 cup) pecan halves, toasted and coarsely chopped
1 1/2 cups thinly sliced scallions, including green part
12 cherry tomatoes, cut in half
1 large, ripe avocado
Freshly ground black pepper to taste

1
To prepare the vinaigrette, place the chick peas, garlic, vinegar and soy sauce in the bowl of a food processor fitted with a steel chopping blade and process into a smooth puree, scraping down the workbowl as necessary.
2
With the motor running, pour the sesame and vegetable oils through the feed tube in a slow, steady stream.
3
The vinaigrette will be creamy and thick.
4
Scrape into a screw-top glass jar and refrigerate until needed.
5
For the salad, poach the chicken breasts in the stock until just cooked.
6
Remove from the stock, let cool and cut into three-quarter-inch cubes.
7
Cook the rice according to package directions, making sure all the water has evaporated.
8
Set aside to cool.
9
In a large bowl, combine the rice, chicken cubes, chopped pecans and scallions.
10
Add the cherry tomatoes.
11
Peel the avocado and cut it into three-quarter-inch cubes, adding it to the salad.
12
Pour on the vinaigrette and toss to blend.
13
Add freshly ground black pepper to taste.
14
Serve on Boston lettuce leaves, if desired.

1334

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups cooked or canned chick peas (garbanzos), drained, 1 large clove garlic, ⅓ cup rice vinegar, 2 tablespoons soy sauce, and more.

Yes, Pecan Rice And Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pecan Rice And Chicken Salad

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