Chicken Wild Rice Salad

• 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

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 350u0b0 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.

wild rice, chicken stock, lemon juice, chicken breasts, green onions, red pepper, sugar snap peas, avocados, pecan halves, dressing, garlic, mustard, salt, pepper, sugar, red wine vinegar, vegetable oil

Taken from www.food.com/recipe/chicken-wild-rice-salad-124202 (may not work)