This salad won First Prize at the annual SCNA Salad Contest, 2007

Submitted by Ronni Armstrong

INGREDIENTS:

˝ cup coarsely chopped pecans
2 packages (4 oz. Each) brown and wild rice mix with seasonings
1 cubed firm ripe mango (about 1 lb.)
2 cups cubed cooked, seasoned skinless boneless chicken
1/3 cup chopped fresh mint leaves

Salad Dressing
2/3 cup cold canned mango nectar
˝ cup seasoned rice vinegar

Garnish
Fresh mint sprigs

INSTRUCTIONS:

Prep Time: approximately 30 minutes.

1. In a 3 or 4 quart pan over medium–low heat, stir pecans often until lightly browned. (3 to 4 minutes) Pour into small bowl.

2. In the same pan, cook both packages of rice according to directions.

3.Mix mango nectar and vinegar and add to warm or cooled rice.

4.Add chicken, mango, mint, and pecans and gently mix.

5.Spoon into bowl and garnish with mint sprigs.