Chicken Wild Rice Salad

Recipe by kzbhansen
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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