Ok, here is the delicious recipe that I promised. It is very easy to make - just let me warn you that it has to be done BEFOREHAND so it's all nice and cold. 1 box long grain wild rice (Uncle Ben's original)
3 chicken breasts, diced
4 green onions, diced
1 red bell pepper, diced
3 oz. snow pea pods, ends cut off and cut into thirds
1-2 medium avocados, diced (probably optional but oh so yummy when included!)
1/2-1 c. chopped pecans
Cook rice as directed and cool Boil chicken breasts approx. 15 minutes or until cooked through. Dice chicken, green onions and red bell pepper into very small pieces. Combine all above ingredients MINUS avocado and pecans and refrigerate 6-8 hours or overnight.
Dressing:
2 cloves garlic, diced (or 1/4 tsp. garlic powder)
1 T. Dijon mustard
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper
1/3 c. vegetable oil
1/3 c. Nakano's Seasoned Rice Vinegar - Original
Combine in blender (Yes, it's a small amount but you want to get all of those flavors TOGETHER! Esp. the garlic...) and refrigerate overnight.
Next day (later): pour dressing over salad and mix well until coated. (It says to refrigerate another 2-4 hours before serving but I didn't and it was fine!) Immediately before serving, add diced avocado and pecans - mix well. Optional: Serve on lettuce leaf.
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