PECAN RICE AND CHICKEN SALAD

Pecan Rice And Chicken Salad image

Provided by Joanna Pruess

Categories brunch, dinner, lunch, weekday, salads and dressings, main course

Time 20m

Yield Six to eight servings

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : @context http, Calories 509, UnsaturatedFat 24 grams, Carbohydrate 34 grams, Fat 30 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 395 milligrams, Sugar 5 grams, TransFat 0 grams