santa rosa chicken rice salad

a couple years ago, kate brought this salad to some function

(she had gotten the recipe from a ward member).

mmm. i loved it and made it quite often.

and, fancy this?! it made it to "keeping up" cookbook (page 97)!

yesterday, i was meeting a couple moms at the park and volunteered

to pick up "take-out" for lunch. they would bring fruit, rolls, dessert.

well....

the ONLY time for roger to nap the whole day was that morning, so i was stuck at home and finding take-out that isn't thai food around here or costs a bundle is tricky tricky!

so, i realized i had most all of the ingredients for this salad and i whipped it up.

i didn't have lots of time, and wish the flavors had "set" longer, but what do ya do?

it tasted great for lunch, and dinner too.

made a couple subs...instead of pea pods i used asparagus and walnuts over pecans. i'm pretty sure any kind of pepper or veggie would be yum.

santa rosa chicken rice salad

1 box Uncle Ben's long-grain wild rice

3 chicken breasts, cooked & diced

4 green onions

1 cup chopped pecans

1 red bell pepper, chopped

3/4 cup chopped pea pods

juice of 1 lemon

1 avocado, diced

dressing:

1/3 cup rice vinegar

1/3 cup vegetable oil

2 cloves garlic, minced

1 tablespoon Dijon mustartd

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

combine dressing ingredients and set aside. cook rice according to package directions. cool.

toss rice together with all salad ingredients, except the avocado. refrigerate for 3-4 hours before serving. combine salad with dressing and chopped avocado just before serving.