Pecan Rice And Chicken Salad

By Joanna Pruess

Updated January 31, 2023

Total Time
20 minutes
Rating
4(12)
Comments
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Featured in: FOOD; NOT THE SAME OLD RICE

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Ingredients

Yield:Six to eight servings

FOR THE VINAIGRETTE

  • 1 ½ cups cooked or canned chick peas (garbanzos), drained

  • 1 large clove garlic

  • ⅓ cup rice vinegar

  • 2 tablespoons soy sauce

  • ¼ cup sesame oil

  • ¼ cup vegetable oil

FOR THE SALAD

  • 1 ½ 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 ½ cups thinly sliced scallions, including green part

  • 12 cherry tomatoes, cut in half

  • 1 large, ripe avocado

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

34 grams carbs; 65 milligrams cholesterol; 509 calories; 16 grams monosaturated fat; 8 grams polyunsaturated fat; 4 grams saturated fat; 30 grams fat; 6 grams fiber; 395 milligrams sodium; 27 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Cook the rice according to package directions, making sure all the water has evaporated. Set aside to cool.

  5. 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.

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Ratings

4 out of 5
12 user ratings
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Comments

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Ross

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

Rachael

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 yates

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

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