Pecan Rice And Chicken Salad

Name: Pecan Rice And Chicken Salad
Total time: 20 min
Yield: Six to eight servings
Ingredients: 1 1/2 cups cooked or canned chick peas (garbanzos), drained; 1 large clove garlic; 1/3 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

By Joanna Pruess

Total Time: 20 minutes
Rating: 4(12)
Notes: Read community notes

Featured in: FOOD; NOT THE SAME OLD RICE

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Ingredients

Yield:Six to eight servings

For the Vinaigrette

1½cups cooked or canned chick peas (garbanzos), drained
1large clove garlic
⅓cup rice vinegar
2tablespoons soy sauce
¼cup sesame oil
¼cup vegetable oil

For the Salad

1½pounds boneless skinless chicken breasts
3cups chicken stock, homemade or canned
17-ounce package Konriko Wild Pecan rice
3ounces (1 cup) pecan halves, toasted and coarsely chopped
1½cups thinly sliced scallions, including green part
12cherry tomatoes, cut in half
1large, ripe avocado
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 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.
Step 2
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. Scrape into a screw-top glass jar and refrigerate until needed.
Step 3
For the salad, poach the chicken breasts in the stock until just cooked. Remove from the stock, let cool and cut into three-quarter-inch cubes.
Step 4
Cook the rice according to package directions, making sure all the water has evaporated. Set aside to cool.
Step 5
In a large bowl, combine the rice, chicken cubes, chopped pecans and scallions. Add the cherry tomatoes. Peel the avocado and cut it into three-quarter-inch cubes, adding it to the salad. Pour on the vinaigrette and toss to blend. Add freshly ground black pepper to taste. Serve on Boston lettuce leaves, if desired.

Ratings

4 out of 5

12 user ratings

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Ross5 years ago

The dressing was a big disappointment. Dull and tasteless, and even after dressing the otherwise good salad, was dry and uninteresting.

Rachael6 years ago

this was a really great unique salad for a lunch i hosted. the only problem was I could not find the Konriko Wild Pecan rice mix. I had to wing that with some nuts and spices, and it was still great. loved the hummus dressing. I will try to find the rice mix online I guess to see if it yields significant changes to the dish

Kristin yates6 years ago

How did you wing it? I bought a fancy brown rice mix. What spices did you add?

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