Chicken Wild Rice Salad

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 1 cup wild rice, uncooked
• 5 1/2 cups chicken stock
• 3 tablespoons lemon juice
• 4 boneless skinless chicken breasts, cooked and cut into bite size pieces
• 3 green onions, sliced the whole thing
• 1/2 red pepper, diced
• 2 ounces sugar snap peas or 2 ounces snap peas, cut in 1 in pieces
• 2 avocados, cut into chunks
• 1 cup pecan halves, toasted
• 2 garlic cloves, minces
• 1 tablespoon dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon sugar
• 1/4 cup red wine vinegar
• 1/3 cup vegetable oil

Recipe

• 1 rinse rice and cook in the chicken broth 45 minutes to 1 hour.
• 2 drain and toss with the lemon juice; cool.
• 3 add to rice the chicken, green onions, red pepper, and peas.
• 4 toast the pecans on a baking sheet in oven at 350° for about 5 minutes, checking often.
• 5 mix all the dressing ingredients together and pour over the rice salad.
• 6 just before serving add the avocados and pecans.