Wild Pecan Rice Salad With Chicken

Recipe Ingredients

1 1/2		Cooked chickens, skinless, boneless - cubed
7 oz	198g	Wild pecan rice - cooked according to
1		Instructions - and cooled
3 oz	85g	Pecan halves - lightly toasted and coarsely chopped
1 1/2 cups	355ml	Scallions - thinly sliced white and green parts
12		Cherry tomatoes - split
2		Ripe avocados - peeled and cubed (large)
1 1/2 cups	355ml	Cooked or canned chick peas - drained
1		Garlic - peeled
1/3 cup	78ml	Rice vinegar
2 tablespoons	30ml	Soy sauce
1/4 cup	59ml	Sesame oil
1/4 cup	59ml	Vegetable oil
		Salt
		Black pepper - freshly ground

Recipe Instructions

In a large bowl, combine the chicken, rice, pecans, scallions, tomatoes and avocados.

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 a smooth paste.

With the motor running, pour the sesame and vegetable oils through the feed tube in a slow, steady stream.

The vinaigrette will be creamy and thick.

Pour over the salad, toss and season with salt and pepper to taste.

Toss again and serve.

Source:
Cooking Light, June 1994, page 105

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