Wild Pecan Rice Salad With Chicken Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2: Cooked chickens skinned, boned, meat cut into cubes
7 ounce: Wild Pecan Rice cooked according to package instructions and cooled,
3 ounce: Pecan halves lightly toasted and coarsely chopped,
1 1/2 cup: Thinly sliced scallions, including most of the green parts
12: Cherry tomatoes, split
2 large: Ripe avocados peeled and cubed,
1 1/2 cup: Cooked or canned chick peas drained,
1 large: Garlic clove, peeled
1/3 cup: Rice vinegar,
2 tbsp: Soy sauce,
1/4 cup: Sesame oil,
1/4 cup: Vegetable oil,
Salt,
Freshly ground black pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp