Recipe for Hot Chicken-and-Wild Rice Salad 
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Yield:
6
Ingredients:
Amount Ingredient
3 pkt frozen creamed chicken - (6 1/2 oz)
1 pkt long-grain and wild rice mix - (6 oz)
2/3 cup boiling water
1 cup coarsely chopped pecans toasted
1 x red bell pepper diced
1/2 cup sliced green onions
1/2 cup minced fresh parsley
1/2 tbl soy sauce
2 tbl rice wine vinegar
1/2 tbl dark sesame oil
1/2 tsp freshly-ground black pepper
Instructions:
Instructions: Thaw creamed chicken in microwave at MEDIUM (50% power) 5 to 6 minutes.

Combine wild rice mix and 2/3 cup boiling water in a 13- by 9-inch baking dish. Stir in creamed chicken.

Bake, covered, at 375 degrees for 30 minutes or until liquid is absorbed. Uncover and stir mixture; cool.

Spread pecans evenly on baking sheet, and bake at 350 degrees for 10 to 12 minutes or until lightly toasted.

Stir together rice mixture, pecans, and next 3 ingredients in a large bowl. Whisk together soy sauce and next 3 ingredients. Pour over rice mixture, tossing gently.

Serve on lettuce-lined plates.

This recipe yields 6 servings.

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