Wild Rice Chicken Salad with Toasted Pecans | Hy-Vee

Ingredients

• 4 cups wild rice
• 2 tablespoons olive oil
• 1 large red bell pepper, diced
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup dried cranberries
• 1/2 cup toasted pecans, roughly chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• Salt and pepper to taste