Wild Pecan Rice Salad with Chicken
1 1/2 Cooked chickens - skinned, boned, - meat cut into cubes 7 oz Wild Pecan Rice - cooked according to - package instructions - and cooled 3 oz Pecan halves - lightly toasted - a...
Ingredients
- 11/2 cooked chickens
- 2large ripe avocados
- 1/3cup rice vinegar
- 2tbsp soy sauce
- 1/4cup sesame oil
- 1/4cup vegetable oil
Directions
- 1
1 1/2 Cooked chickens - skinned, boned, - meat cut into cubes 7 oz Wild Pecan Rice - cooked according to - package instructions - and cooled
- 2
split 2 lg Ripe avocados - peeled and cubed 1 1/2 c Cooked or canned chick peas - drained 1 lg Garlic clove
- 3
peeled 1/3 c Rice vinegar 2 tb Soy sauce 1/4 c Sesame oil 1/4 c Vegetable oil Salt Freshly ground black pepper IN A LARGE BOWL, combine the
- 4
In the bowl of a food processor fitted with a steel chopping blade, combine the chick peas, garlic, vinegar and soy sauce, and process into
- 5
With the motor running, pour the sesame and vegetable oils through the feed tube in a slow, steady stream
- 6
The vinaigrette will be creamy and thick
- 7
Pour over the salad, toss and season with salt and pepper to taste
- 8
Toss again and serve.