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Wild Woodland Salad



Submitted by Judy Johnson, Omaha, NE
 
Wild Woodland Salad

1 small box Uncle Ben's long grain and wild rice mixture. Cook according to directions;omit butter
Squeeze the juice of 1 lemon over 1 cooked, cooled and cut into chunks, chicken breast (about 2 cups).
3 green onions, sliced
1/2 red pepper (seeded)diced
2 oz. blanched pea pods cut into 1 in. pieces
2 ripe avocados cut into chunks
1 cup pecan halves, toasted
 
Dressing
2 clove garlic's finely chopped
1 T Dijon mustard
1/2 t salt
1/4 t pepper
1/4 t sugar
1/4 c rice vinegar
1/3 c vegetable oil
 
Toss rice with dressing and refrigerate 2-4 hours or overnight. Toss rest of ingredients just before serving.
Serve on lettuce leaves.
 
Serves 6-8

 

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