Bring chicken stock to a boil in medium saucepan. Add rice and return to a boil. When boiling, immediately reduce heat to low, cover and simmer cooked, about 45 to 50 minutes. Drain and transfer to a bowl.
Let rice cool slightly. When not piping hot, stir in chicken, bell pepper, arugula and scallion.
In a small bowl, whisk together soy sauce, vinegar and oil. Whisk until mixture begins to emulsify, then pour over salad. Toss well to coat all grains of rice. Taste for seasoning and correct with salt and pepper to taste if needed. Season with salt and pepper. Cover and chill in refrigerator for at least one hour, and up to three hours.
When ready to serve, mix in half the nuts and toss again. Sprinkle the remaining half of the nuts over the top as a garnish.
Serves: 4 - 6
Contributor: Pat Ciesla
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