Warm Chicken & Rice Salad

• One 4 oz. package Farmhouse(R) Long Grain & Wild Rice Traditional Herbs & Seasonings
• 3/4 lb.boneless chicken breast, sliced
• 1/2 cup pecans, chopped
• 1 Tablespoon butter or margarine
• 1-1/3 cups water
• 1 cup broccoli florets
• 1/2 cup red bell pepper, julienned
• 1/4 cup scallions, sliced
• Vinaigrette:
• 1/4 cup vegetable oil
• 2 Tablespoons white wine vinegar
• 2 Tablespoons orange juice
• 1 teaspoon orange peel, grated
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

1. In a large skillet, saute chicken and pecans in butter or margarine until chicken is no longer pink.
2. Add water; bring to a boil. Add rice and contents of seasoning packet. Reduce heat to low; cover and cook 10 minutes.
3. Add broccoli, cook 10 minutes longer or until liquid is absorbed.
4. In blender container, combine all vinaigrette ingredients. Blend on high speed 1 minute; set aside.
5. In large bowl, combine rice mixture with bell pepper and scallions. Toss with vinaigrette. Serve warm.

herbs, chicken breast, pecans, butter, water, broccoli florets, red bell pepper, scallions, vinaigrette, vegetable oil, white wine vinegar, orange juice, orange peel, honey, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/warm-chicken-rice-salad-50145222 (may not work)