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Chicken Pecan Avocado And Wild Pecan Rice Salad

Budget.Gourmet's picture
Chicken Pecan Avocado And Wild Pecan Rice Salad! Were you looking for something tasty and unique for your party then Chicken Pecan Avocado And Wild Pecan Rice Salad recipe is for you. I served this last a week for my friends and they all fell in love with it.
Ingredients
  Boneless skinless chicken breasts/Leftover chicken 1 1⁄2 Pound, cut into cubes
  Chicken stock 3 Cup (48 tbs)
  Wild pecan rice 7 Ounce (1 Package)
  Pecan halves 3 Ounce, lightly toasted and coarsely chopped (1 Cup)
  Thinly sliced green onions 1 1⁄2 Cup (24 tbs) (Including Most Of The Green Parts , Scallions)
  Cherry tomatoes 12 , cut in half
  Ripe avocados 2 Large
  Salt To Taste
  Freshly ground black pepper To Taste
  Pureed chickpea vinaigrette 1⁄4 Cup (4 tbs) (1 Recipe)
Directions

In a large skillet, place the chicken breasts in the stock and bring the liquid just to a boil.
Turn the heat down to low and poach the breasts until just cooked, about 15 minutes.
Remove the chicken, let it cool, and cut it into 3/4 inch cubes.
Cook the Wild Pecan Rice according to the package directions, making sure all the water has evaporated.
When it is cooked, set it aside to cool.
In a large bowl, combine the rice, chicken cubes, chopped pecans, and scailions.
Add the cherry tomatoes.
Peel the avocado and cut it into 3/4 inch cubes, adding it to the salad.
Pour on the vinaigrette and toss to blend.
Add freshly ground black pepper to taste.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Gourmet

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