Santa Rosa Chicken Salad

This is another perfect recipe for the season!


1 Box Long Grain and Wild Rice Mix, cooked with seasonings
Juice of 1 lemon
3 Chicken Breast halves, chopped and diced
4 Green Onions, chopped
1 Red Bell Pepper, diced
3 Ounces Chinese Peapods, ends removed
2 Medium Avocados
1 Cup chopped Pecans

Dressing:
2 Cloves Minced Garlic
1 Tablespoons Dijon Mustard
1/2 Teaspoon Salt
1/4 Teaspoon Sugar
1/4 Teaspoon Pepper
1/3 Cup Seasoned Rice Wine Vinegar
1/3 Cup Vegetable Oil

Combine dressing ingredients in blender (mini-prep, etc.). Cover and refrigerate. Mix all salad ingredients except avocados and nuts. Combine with dressing and refrigerate 2-4 hours, or overnights is best! Before serving, add avocados and nuts and garnish with lettuce leaves. To serve in a large dish, line the dish with leafy green leaves and place the rice mixture in the middle. To serve individual plates, arrange leaves on a plate and place some of the rice mixture on top.

This meal is so refreshing. Very yummy for the summer!