Summer Chicken Salad

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.