Wild Pecan Rice Salad With Chicken Recipe

Step 1

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.

Things You'll Need

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

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