1/2 cup rice vinegar
1/3 cup vegetable oil
2 large garlic cloves, minced
1 Tablespoon Dijon mustard
1/2 teaspoon salt (LuAnn suggests seasoned salt)
1/2 teaspoon pepper
1/4 teaspoon sugar
1 cup wild rice
4 cups chicken stock
1 lemon juiced
2 whole chicken breasts, cooked
1 bunch green onions, minced
6 to 8 ounces snow peas, trimmed
2 ripe avocados, chopped
1 cup pecan pieces, toasted
For the dressing, combine the vinegar, oil, garlic, Dijon mustard, salt, pepper and sugar in a jar with a tight-fitting lid.
Shake to mix.
For the salad, combine the wild rice, stock and lemon juice in a saucepan.
Bring to a boil; reduce the heat.
Simmer, covered, for 1 hour or until tender; drain.
Chop the chicken into bite-size pieces, discarding the skin and bones.
Combine the dressing, rice, chicken, green onions and snow peas in a bowl 2 hours prior to serving and mix well.
Chill, covered, in the refrigerator.
Add the avocados and pecans just before serving and mix gently.
LuAnn's Note: To veganize this salad; cook wild rice in vegetarian chicken-style broth; substitute either vegetarian "chicken-like" product or cubed tempeh for chicken breasts.