Submitted by Julie Twitchell
This is a salad we had at our Relief Society birthday dinner back in 2006(I think). I first had it at a bridal shower. We now have it all the time in the Summer.
2 Cups long grain wild rice--cook as box instructs--do not use seasoning packet
3 Cups chicken--cooked and cubed
3 green onions--diced
1 red bell pepper--diced
2 medium avocados--diced (optional)
1 Cup chopped pecans(optional)
3 oz. Chinese pea pods---remove ends and cut into thirds
Combine all ingredients except avocados and pecans. Place in refrigerator over night. Add avocados and pecans immediately before serving.
Dressing:
2-3 cloves of garlic
1/2 tsp. black pepper
1/2 tsp. dijon mustard
2/3 Cup vegetable oil
1 tsp. salt
2/3 Cup seasoned rice vinegar
1/2 tsp. sugar
Combine all the ingredients in a blender. Cover and refrigerate overnight. Mix with salad 2-4 hours before serving. Makes 10-12 servings.
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