Wild pecan rice salad with chicken
Yield: 8 Servings
Ingredients:
- 1 1/2 Cooked chickens - skinned boned - meat cut into cubes
- 7 oz Wild Pecan Rice - cooked according to - package instructions - and cooled
- 3 oz Pecan halves - lightly toasted - and coarsely chopped
- 1 1/2 c Thinly sliced scallions - including most of the - green parts
- 12 Cherry tomatoes; split
- 2 lg Ripe avocados - peeled and cubed
- 1 1/2 c Cooked or canned chick peas - drained
- 1 lg Garlic clove; peeled
- 1/3 c Rice vinegar
- 2 tb Soy sauce
- 1/4 c Sesame oil
- 1/4 c Vegetable oil
Instructions:
Salt Freshly ground black pepper IN A LARGE BOWL combine the chicken rice pecans scallions tomatoes and avocados. In the bowl of a food processor fitted with a steel chopping blade combine the chick peas garlic vinegar and soy sauce and process into a smooth paste. With the motor running pour the sesame and vegetable oils through the feed tube in a slow steady stream. The vinaigrette will be creamy and thick. Pour over the salad toss and season with salt and pepper to taste. Toss again and serve.
