Monday, April 23, 2012

Santa Rosa Chicken Salad with Wild Rice, Avocado and Toasted Pecans


This week I am busy baking and packaging for the food bloggers bake sale this weekend (for details see Cranberry and Salted Pistachio White Chocolate Bark).  However, I thought I'd pass on this very simple  chicken and wild rice salad I tasted at my friends house and have been making ever since.  Easy to prepare and truly healthy - you can't go wrong!


6 oz. box wild rice, cooked according to package directions
6 cups cooked brown rice
3 chicken breasts, roasted and shredded
4 green onions chopped
1 red pepper diced
3 oz. Chinese snow peas cut into thirds
1 chopped avocado
1/2 cup chopped toasted pecans


Dressing:
2 cloves garlic
½ tsp. salt
¼ tsp. pepper
1/3 c season rice vinegar
1/3 c vegetable oil

Combine first 6 ingredients.
Toss with half the dressing and refrigerate for a few hours or overnight.
Toss with more dressing to taste and garnish with avocado and pecans.