Chicken Wild Rice Salad

This is so good and very pretty. I made a huge batch for a potluck and someone else did too--mine was gone theirs was barely touched. Wild rice is popular in MN.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1  cup wild rice, uncooked
• 5 1⁄2 cups  chicken stock
• 3  tablespoons lemon juice
• 4  boneless skinless chicken breasts, cooked and cut into bite size pieces
• 3  green onions, sliced the whole thing
• 1⁄2  red pepper, diced
• 2  ounces sugar snap peas or 2  ounces  snap peas, cut in 1 in pieces
• 2  avocados, cut into chunks
• 1  cup pecan halves, toasted

• Dressing

• 2  garlic cloves, minces
• 1  tablespoon Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon sugar
• 1⁄4 cup red wine vinegar
• 1⁄3 cup  vegetable oil

Directions

1. Rinse rice and cook in the chicken broth 45 minutes to 1 hour.
2. Drain and toss with the lemon juice; cool.
3. Add to rice the chicken, green onions, red pepper, and peas.
4. Toast the pecans on a baking sheet in oven at 350° for about 5 minutes, checking often.
5. Mix all the dressing ingredients together and pour over the rice salad.
6. Just before serving add the avocados and pecans.