INGREDIENTS for Dressing:
- 1/2 cup rice vinegar
- 1/3 cup vegetable oil
- 2 large garlic cloves, minced
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon each salt and pepper
- 1/4 teaspoon sugar
- 1 cup wild rice
- 4 cups chicken stock
- Juice of 1 lemon
- 2 whole chicken breasts, cooked
- 1 bunch green onions, minced
- 6 to 8 ounces snow peas, trimmed
- 2 ripe avocados, chopped
- 1 cup pecan pieces, toasted
For the dressing, combine the vinegar, oil, garlic, Dijon mustard, salt, pepper and sugar in a jar with a tight-fitting lid. Shake to mix.
For the salad, combine the wild rice, stock and lemon juice in a saucepan. Bring to a boil; reduce the heat. Simmer, covered, for 1 hour or until tender; drain. Chop the chicken into bite-size pieces, discarding the skin and bones. Combine the dressing, rice, chicken, green onions and snow peas in a bowl 2 hours prior to serving and mix well. Chill, covered, in the refrigerator. Add the avocados and pecans just before serving and mix gently.
SERVES: 6 - 8
