Chicken-And-Wild Rice Salad

• 1 cup chopped pecans
• 3 tablespoons soy sauce
• 3 tablespoons rice wine vinegar
• 2 tablespoons sesame oil
• 1 (8.5-oz) pouch ready to serve whole grain & wild rice mix
• 3 cups shredded cooked chicken
• 1/2 cup diced red bell pepper
• 1 cup coarsely chopped watercress - optional
• 1/4 cup minced green onions
• pepper to taste

1. Preheat oven to 350u0b0. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
2. Whisk together soy sauce, vinegar, and sesame oil in a large bowl.
3. Prepare brown and wild rice mix according to package directions. Stir chicken, next 3 ingredients, toasted pecans, and rice into soy sauce mixture. Add pepper.

pecans, soy sauce, rice wine vinegar, sesame oil, wild rice, chicken, red bell pepper, green onions, pepper

Taken from food52.com/recipes/29379-chicken-and-wild-rice-salad (may not work)