Monday, November 1, 2010

santa rosa chicken and wild rice salad


this comes out of my family cookbook. thanks to two of my sisters-in-law, camie and katie, for this recipe. oh, and just because it's a salad doesn't mean it can't be used as a main dish. it totally is. and, of course, so good!

Dressing:
2 cloves of garlic, minced
1 T prepared Dijon
1/2 t salt
1/4 t sugar
1/4 t pepper
1/3 c seasoned rice wine vinegar
1/2 to 1 lemon, juiced
1/3 c oil

Salad:
2 pkg. Uncle Ben's long wild rice, cooked and cooled
4 chicken breasts, cooked and cut into bite sized pieces
4 green onions, sliced
1 red pepper, chopped
3 oz fresh pea pods, steamed
2 avocados
1 c chopped, roasted pecans

Blend and refrigerate the dressing for 2-4 hours in advance. Mix all other ingredients, except the avocados and pecans. Add avocados and pecans just before serving.

No comments: