Chicken-and-Rice Salad

Ingredients

• 0.8 cup arugula chopped
• 1 cup chicken broth 
• 3 cups meat from a rotisserie chicken cooked chopped
• 0.3 cup green onions chopped
• 4 servings lettuce leaves 
• 1 cup pecans coarsely chopped
• 0.3 teaspoon pepper 
• 1  bell pepper red chopped
• 6 ounce rice mix long-grain wild
• 2 tablespoons rice wine vinegar 
• 0.3 teaspoon salt 
• 1.5 tablespoons sesame oil 
• 1.5 tablespoons soya sauce 

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

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 350, 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.
5. Serve on individual lettuce-lined plates.