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kathy's wild rice chicken salad

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.

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.

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  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • About
  • Blog