Santa Rosa Rice Salad
1 box long grain wild rice (Uncle Bens Original) cook and let cool
1 lemon, juiced
3 boneless skinless chicken breast, cooked, seasoned, and cubed
4 green onions, chopped
1 red pepper, chopped
1 yellow pepper, chopped
3 oz. pea pods, blanched 1 minute
2 medium avocados
1 cup pecans, chopped
¼ - ½ cup cilantro, chopped
Dressing:
2 cloves garlic
1 Tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon pepper
1/3 cup rice vinegar
1/3 cup olive oil
Mix up dressing. Add everything together, except avocados and pecans, including dressing and chill 2 to 4 hours. Just before serving add nuts and avocados.
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2 comments:
This must be really good for you to decide to post a recipe! Lol, we need to get back on the band wagon here! I'll try to post one very soon.
LOL. I know it has been FOREVER. I took this salad to Grant's farewell on Sunday and I was emailing the recipe to Lucie, so since I had to type it up anyway, I just posted it here too. But, I have been thinking about this blog a lot lately because I am in a BIG dinner rut. I hate figuring out what to make for dinner. I need new ideas.
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