Summer Chicken Salad

Nov 02, 2009
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Ingredients:

  • 4 cups cooked long grain and wild rice (cooked in chicken stock)
  • 2-3 cups chicken, cooked and cubed
  • 3 green onions, chopped
  • 1/2 red pepper, diced
  • 2 oz peas
  • 1-2 ripe avocados, cut into cubes
  • 1 cup toasted pecans

Dressing:

  • 2 cloves garlic, minced
  • 1 tbsp mustard
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp ground pepper
  • 1/4 cup vinegar
  • 1/3 cup vegetable oil

Method:

  1. Take a food processor and mix all the dressing ingredients in it.
  2. Combine the rest of the ingredients in a bowl with the dressing and (except avocado and pecans) and refrigerate for 2 hours.
  3. Add avocado and pecans just before serving.
  4. Serve cold.

When its simply too hot and humid to eat heavy meals, try this light and filling summer chicken salad.

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