Chicken-And-Rice Salad

• 1 (6-ounce) package long-grain and wild rice mix
• 1 cup chicken broth
• 1 cup coarsely chopped pecans
• 3 cups chopped cooked chicken
• 1 red bell pepper, chopped
• 3/4 cup chopped arugula
• 1/4 cup chopped green onions
• 1 1/2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 1/2 tablespoons sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Lettuce leaves

1. Cook rice according to package directions, substituting 1 cup chicken broth for 1 cup water; cool.
2. Bake pecans in a shallow pan at 350u0b0, stirring often, 5 to 10 minutes or until toasted.
3. Combine rice, pecans, chicken, and next 3 ingredients in a bowl.
4. Whisk together soy sauce and next 4 ingredients; pour over chicken mixture, tossing gently. Serve on individual lettuce-lined plates.

longgrain, chicken broth, pecans, chicken, red bell pepper, arugula, green onions, soy sauce, rice wine vinegar, sesame oil, salt, pepper

Taken from www.myrecipes.com/recipe/chicken-and-rice-salad (may not work)