Monday, January 24, 2011

Chicken and Wild Rice Salad

My Aunt Judy made this for me in 1999 when I flew home to Salt Lake for a visit. She lived at the base of Mill Creek Canyon at the time. We dined in her back yard under her huge crab apple tree.


1 box Uncle Ben’s Wild Rice, prepared as directed and cooled to room temperature.
juice of 1 lemon
1 avocado, diced
¼ cup toasted pecans, chopped
1 red bell pepper, chopped
5 green onions (white part only), chopped
3 cooked chicken breasts, cubed
6 Chinese snow peas, chopped

Dressing:

2 cloves garlic, minced
1 tablespoon Dijon mustard
½ teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
¼ cup seasoned rice vinegar
1/3 cup oil

Pour lemon juice over rice. Combine all of the above ingredients in a large mixing bowl. Combine dressing ingredients and shake well. Pour dressing over salad. Refrigerate salad until chilled.

Serves 4 - 6.