Perfect Chicken Salad for Summer

Chicken, wild rice, green onions, red peppers, pea pods, avocados and pecans are mixed with a Dijon mustard vinaigrette--serve on lettuce or bread.

Ingredients:

• Dressing:
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp ground pepper
• 1/4 cup rice wine vinegar
• 1/3 cup vegetable oil
• 4 cups cooked long grain and wild rice (cooked in chicken stock)
• 2-3 cups chicken, cooked and cubed
• 3 green onions, chopped
• 1/2 red pepper, diced
• 2 oz pea pods, cut into 1 inch pieces
• 1-2 ripe avocados, cut into cubes
• 1 cup toasted pecans

Directions:

Combine dressing in a processor, or mix in a bowl. Combine all ingredients (including dressing) except avocado and pecans and refrigerate for 2 hours. Just before serving add avocado and pecans.

Number of Servings: 5-6

Notes from the Cook: Serve on a bed of salad greens or bread.