This Wild Pecan Rice Salad is a refreshing and hearty dish that balances textures and flavors beautifully. Tender cubes of chicken breast are tossed with cooked wild rice, toasted pecans, crisp scallions, juicy cherry tomatoes, and creamy avocado. The star of the dish is the unique, creamy dressing made by blending chickpeas, garlic, vinegar, and soy sauce with sesame and vegetable oils, eliminating the need for mayonnaise. It offers a rich, savory flavor profile with a satisfying crunch from the nuts and vegetables. Perfect for summer picnics, potlucks, or a wholesome weeknight dinner, this salad holds up well when chilled. It’s a delicious way to enjoy healthy fats and lean protein in one bowl.
Wild Pecan Rice Salad With Chicken
Description
This Wild Pecan Rice Salad is a refreshing and hearty dish that balances textures and flavors beautifully. Tender cubes of chicken breast are tossed with cooked wild rice, toasted pecans, crisp scallions, juicy cherry tomatoes, and creamy avocado. The star of the dish is the unique, creamy dressing made by blending chickpeas, garlic, vinegar, and soy sauce with sesame and vegetable oils, eliminating the need for mayonnaise. It offers a rich, savory flavor profile with a satisfying crunch from the nuts and vegetables. Perfect for summer picnics, potlucks, or a wholesome weeknight dinner, this salad holds up well when chilled. It&# 226;ÂÂs a delicious way to enjoy healthy fats and lean protein in one bowl.Ingredients
Directions
-
Cook the wild pecan rice according to package instructions. Spread it out on a tray to cool completely to room temperature before using.
-
In a small skillet over medium heat, toast the pecan halves for 2-3 minutes until fragrant. Remove from heat and let cool, then coarsely chop them.
-
In the bowl of a food processor fitted with a steel chopping blade, combine the chickpeas, garlic clove, rice vinegar, and soy sauce.
-
Process the mixture until it forms a smooth paste.
-
With the motor running, pour the sesame oil and vegetable oil through the feed tube in a slow, steady stream until the dressing becomes creamy and thick.
-
In a large mixing bowl, combine the cubed chicken, cooled rice, toasted pecans, sliced scallions, split cherry tomatoes, and cubed avocados.
-
Pour the creamy chickpea vinaigrette over the salad ingredients.
-
Gently toss the salad until all ingredients are evenly coated with the dressing.
-
Taste and season with salt and freshly ground black pepper as needed.
-
Toss once more and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 89.6kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 1.2g6%
- Cholesterol 33.4mg12%
- Sodium 30.8mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 10.1g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the rice is completely cooled before assembling the salad to prevent the avocado from becoming mushy and to maintain texture.
The chickpea-based dressing acts as a creamy, mayonnaise-free binder. It can be made in advance and stored in the refrigerator for up to 3 days.
To prevent the avocados from browning, toss them with a little lemon or lime juice before adding them to the salad, or add them just before serving.
This salad can be served chilled or at room temperature, making it ideal for outdoor gatherings.
For a gluten-free version, ensure the soy sauce used is tamari or a certified gluten-free soy sauce.
