Recipe for Wild Pecan Rice Salad with Chicken

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Yield:

8 Servings

Ingredients:

Amount	Ingredient
1/2 x	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
1/2 cup	Thinly sliced scallions, including most of the green parts
12 x	Cherry tomatoes, split
2 lrg	Ripe avocados peeled and cubed
1/2 cup	Cooked or canned chick peas drained
1 lrg	Garlic clove, peeled
1/3 cup	Rice vinegar
2 tbl	Soy sauce
1/4 cup	Sesame oil
1/4 cup	Vegetable oil
	Salt

Instructions:

Instructions: 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.

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