I got this recipe from Heather White's blog...I made it last night and we all loved it! (Riley's portion was made w/o the chicken of course:)
1 box long grain wild rice (Uncle Ben's ORIGINAL)
3 chicken breasts, diced
4 green onions, diced
1 red bell pepper, diced
3 oz. Chinese Pea Pods (Snow Peas), ends cut off and cut into thirds
1-2 medium avocados, diced
1/2-1 C. chopped pecans
Cook rice as directed and cool. Boil chicken breasts approximately 15 minutes or until cooked through. Dice the following into VERY SMALL pieces...chicken, green onions and red bell pepper. Cut ends off of Snow Peas and cut into thirds. Combine all ingredients (except avocado and pecans) and refrigerate overnight.
3 chicken breasts, diced
4 green onions, diced
1 red bell pepper, diced
3 oz. Chinese Pea Pods (Snow Peas), ends cut off and cut into thirds
1-2 medium avocados, diced
1/2-1 C. chopped pecans
Cook rice as directed and cool. Boil chicken breasts approximately 15 minutes or until cooked through. Dice the following into VERY SMALL pieces...chicken, green onions and red bell pepper. Cut ends off of Snow Peas and cut into thirds. Combine all ingredients (except avocado and pecans) and refrigerate overnight.
DRESSING:
2 cloves garlic, diced (or 1/4 tsp. garlic powder)
1 T. Dijon mustard
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper
1/3 C. vegetable oil
1/3 C. Nakano's Seasoned Rice Vinegar (I used ORIGINAL)
Combine in BLENDER or beat well with hand mixer. Refrigerate overnight.
NEXT DAY:
Pour dressing over salad and mix well until coated. Refrigerate 2-4 hours before serving. Immediately before serving, add diced avocado and pecans - mix well.
Serve on lettuce leaf and with Parmesean Knots!!!!! YUMMM!
Oh and it is TOTALLY not just a "chick salad."
ENJOY!
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