Chicken and Wild Rice Salad
My Aunt Judy made this for me in 1999 when I flew home to Salt Lake for a visit. She lived at the base of Mill Creek Canyon at the time. We dined in her back yard under her huge crab apple tree.
1 box Uncle Ben’s Wild Rice, prepared as directed and cooled to room temperature.
Juice of 1 lemon
1 avocado, diced
¼ cup toasted pecans, chopped
1 red bell pepper, chopped
5 green onions (white part only), chopped
3 cooked chicken breasts, cubed
6 Chinese snow peas, chopped
Dressing:
2 cloves garlic, minced very fine or grated with a micro-plane grater
1 tablespoon Dijon mustard
½ teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
¼ cup seasoned rice vinegar
1/3 cup oil
Pour lemon juice over rice. Stir to combine.
In a large mixing bowl, add rice, avocado, pecans, bell pepper, green onions, chicken, snow peas and artichoke hearts.
In a mason jar, combine dressing ingredients and shake well. Pour dressing over salad.
Refrigerate salad until chilled.
Serves 4 - 6.
1 box Uncle Ben’s Wild Rice, prepared as directed and cooled to room temperature.
Juice of 1 lemon
1 avocado, diced
¼ cup toasted pecans, chopped
1 red bell pepper, chopped
5 green onions (white part only), chopped
3 cooked chicken breasts, cubed
6 Chinese snow peas, chopped
Dressing:
2 cloves garlic, minced very fine or grated with a micro-plane grater
1 tablespoon Dijon mustard
½ teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
¼ cup seasoned rice vinegar
1/3 cup oil
Pour lemon juice over rice. Stir to combine.
In a large mixing bowl, add rice, avocado, pecans, bell pepper, green onions, chicken, snow peas and artichoke hearts.
In a mason jar, combine dressing ingredients and shake well. Pour dressing over salad.
Refrigerate salad until chilled.
Serves 4 - 6.
