Wednesday, April 9, 2008

Santa Rosa Chicken Salad

Such a yummy salad and perfect for summertime!

Santa Rosa Chicken Salad

1 box long grain wild rice-cooked (Uncle Ben's-small box)
3 chicken breast halves-cooked and diced
4 green onions-diced
1 red bell pepper-diced
3 oz. Chinese pea pods-(fresh) remove ends and cut into thirds
2 medium avocados-diced
1 cup chopped pecans
Combine all ingredients, except avocados and pecans, and place in fridge overnight.

2 cloves garlic-minced
1/2 t salt
1/4 t pepper
1/3 c rice vinegar (Nakano seasoned rice vinegar)
1 T Dijon mustard
1/4 t sugar
1/3 c vegetable oil
Combine all dressing ingredients in blender. Cover and refrigerate. Mix with salad 2-4 hours before serving. Immediately before serving salad add avocados and pecans.


Jill said...

How funny that no one posts in ages and I just happend to check today and find a yummy new post! Good job, Court!

Jamie said...

This looks great and Johnny is on a diet and he would absolutely love this salad. Thanks, I'm going to the store Monday to get my ingredients. :)

gracie said...

This is fantastic!! I had it at a luncheon today at my friend Mary's house, and I'm so glad to have a new recipe for a summertime meal.