Chicken Pecan Mexican Rice Salad
This delightful chicken and rice salad is a flavorful medley of ingredients that come together to create a satisfying meal. Roasted red peppers, crunchy pecans, and creamy feta cheese add a burst of textures and tastes to this refreshing dish. Tossed in a creamy cilantro ranch dressing, this salad is a perfect balance of savory and fresh flavors that is sure to be a hit at any gathering.
— Constant Cookbook
Ingredients
- 4 cups cooked brown rice blend
- 2 cups diced cooked chicken breast
- 3/4 cup Fisher Nuts Chopped Pecans
- 1 small bag sugar snap peas/span>
- 1/2 cup crumbled feta cheese
- 1 cup roasted red peppers, chopped
- 1 avocado, diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup prepared Ranch dressing, I used a yogurt Ranch dressing
- 1 cup packed cilantro leaves
Instructions
- Place rice into a large mixing bowl. Add chicken, chopped Pecans, sugar snap peas, feta cheese, roasted red pepper, salt and pepper.
- Stir to combine then set aside.
- To prepare dressing, place ranch dressing and cilantro into a high powered blender. Blend until smooth and well combined.
- Pour over salad, stir then add avocados. Serve immediately. Best eaten same day.
Yield
8-10 Servings
Nutrition
- Calories: 537 kcal
- Carbohydrate Content: 63 g
- Protein Content: 15 g
- Fat Content: 25 g
- Saturated Fat Content: 5 g
- Cholesterol Content: 34 mg
- Sodium Content: 636 mg
- Fiber Content: 5 g
- Sugar Content: 2 g
- Unsaturated Fat Content: 19 g
- Serving Size: 1 serving
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