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