Tuesday, May 10, 2011

California Wild Rice Chicken Salad

This is sooo good, really hearty, very easy and fast. My friend Margaret made this for our Bunko group!


1 box long grain and wild rice, cooked with seasonings
2-3 chicken breasts, cooked and shredded or chopped to your liking
4 green onions, chopped
1 red bell pepper, diced
2 medium avocados, diced
1 cup chopped almonds, pecans or toasted peanuts

2 cloves of garlic, minced
2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp sugar
1/4 tsp pepper
1/3 cup rice wine vinegar
1/3 cup vegetable oil

Mix dressing ingredients in a blender. Chill for 1 hour. (The dressing makes double what you need for the recipe provided.) So keep the other half in the fridge for any green salad or double this recipe.

Toss all ingredients together with dressing. May be served cold or at room temperature.

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