kathy's wild rice chicken salad |
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This is one instance when more garlic is definitely not better. If you don't have time, to refrigerate it for 2 hours you can definitely eat it right away.
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Cubed cooked chicken
1 package wild rice 1 can of chicken broth (optional) 1 avocado Toasted pecans 1 red pepper, diced Snow peas cut into bite-sized pieces Green onions, chopped (optional) Juice of a lemon |
Dressing
1 clove garlic, very finely chopped 1 dollop of brown mustard Sugar to taste Pepper to taste ¼ cup rice wine vinegar Canola or Macadamia Nut oil, just enough to hold dressing together |
Mix together garlic, mustard, vinegar, pepper and sugar. Whisk in just enough oil to hold the dressing together.
Make the wild rice with chicken broth and/or water. (I use a rice cooker) Toss rice with lemon juice and cool. Add chicken, red pepper, snow peas and green onions. Toss with dressing. Refrigerate 2-4 hours. Add avocado and pecans just before serving. Toss gently and serve.
Make the wild rice with chicken broth and/or water. (I use a rice cooker) Toss rice with lemon juice and cool. Add chicken, red pepper, snow peas and green onions. Toss with dressing. Refrigerate 2-4 hours. Add avocado and pecans just before serving. Toss gently and serve.
