Santa Rosa Chicken Salad

This salad is my new all-time favorite salad.  My friend served it at book club and I couldn't get it out of my mind.  I have asked her for the recipe at least three times; so I'm finally putting it on my blog.  I could eat it every day of the week and want more.  It's so good I didn't even get a picture of the final dish.   (I have a hard time calling it a salad because it has no lettuce in it)  You'll have to trust me on this one.  Magnifique'!
Gather the following items:  Uncle Ben's Wild Rice, green onions, red bell pepper, Chinese pea pods, avocados and pecans.  The recipe calls for chicken breast too.  I have made it with and without.  Both are delicious.
Prepare the wild rice using package directions (don't use flavor packet.)  For the dressing, you need garlic,
Salt and pepper,
Dijon mustard
 Seasoned rice vinegar...this is what it looks like.  It's found in the Asian aisle of your 
grocery store.
The rice vinegar is what makes this dish...such a good flavor.
Vegetable oil,
and a little sugar.  Blend in blender and store in refrigerator until ready to use.  
Chop your peas, red pepper and green onions.  Set aside.
Chop pecan pieces.  Transfer to a non-stick pan.
Toast until lightly browned and crunchy.  Set aside.
Combine cooked rice, peas, onions and red pepper.  Refrigerate over night (if possible).
Add Dressing ( and chicken if desired)  and stir well.  Refrigerate 2-4 hours until ready to serve.
When ready to serve, add avocado 
and toasted pecans.  My mouth is watering.  I don't have a picture of the final salad but you can imagine how divine it would be with the flavors coming together.  This dish is a show stopper.  Colorful, crunchy and savory.  Enjoy!

Santa Rosa Chicken Salad
*Nicole Rasmussen

1 small box long grain wild rice (Uncle Ben's), cooked without flavor packet
2-3 chicken breast halves, cooked and diced, optional
4 green onions, diced
1/2 red pepper, diced
3 oz. Chinese pea pods (fresh), ends removed and cut into thirds
2 medium avocado, diced
1 cup chopped pecans, toasted

Combine all ingredients, except avocados and pecans, and place in fridge overnight (if you have the time).

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

Combine all dressing ingredients in blender.  Cover and refrigerate.  Mix with salad 2 to 4 hours before serving.  Immediately before serving salad, add avocados and pecans.  Serves 10-12




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