Avocado Rice Salad {from Emily's kitchen to yours}

Cook 2 boxes of Uncle Bens Long grain and wild rice with seasoning packets according to package directions.  Squeeze one lemon onto rice and cool. Make sure to keep covered while cooling, so rice doesn’t dry out.

Add:

3 cooked chicken breast, diced or approx. 3 cups

4 green onions, chopped

1 red pepper, diced

3 oz. Chinese or sugar snap pea pods, cut in half (I use 6 oz.)

1 c. pecans-coarsely chopped and toasted

2 medium avocados diced and added to salad or sliced on top

 

Dressing:  In blender combine:

½ c. vegetable oil

½ t. stone ground pepper

1 T. Dijon mustard

1/3 c. seasoned rice vinegar

½ t. salt

2 cloves garlic

Blend and add to rice

 

This salad is better overnight. (minus avocados)