Wild pecan rice salad with chicken
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | Cooked chickens -- skinned, | |
| Boned, | ||
| Meat cut into cubes | ||
| 7 | ounces | Wild Pecan Rice -- cooked |
| According to | ||
Directions
package instructions -- and cooled 3 ounces Pecan halves -- lightly toasted and coarsely chopped 1½ cups Thinly sliced scallions -- including most of th green parts 12 Cherry tomatoes -- split 2 large Ripe avocados -- peeled and cubed 1 ½ cups Cooked or canned chick peas -- drained 1 large Garlic clove -- peeled ⅓ cup Rice vinegar 2 tablespoons Soy sauce ¼ cup Sesame oil ¼ cup Vegetable oil Salt Freshly ground black pepper
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 moto Toss again and serve.
JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :
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