North Shore Chicken Salad |
Dressing!
- 2 cloves garlic, minced
- 1 Tbsp. Dijon mustard
- ½ tsp. salt
- ¼ tsp. sugar
- ¼ tsp. papper
- ¼ cup rice wine vinegar
- ⅓ cup olive oil
Salad!
- 4 cups cooked wild rice (cooked in chicken stock) - or precooked, packaged (see notes)
- juice of ½ lemon
- 1 chicken breast, cubed
- 3 green onions, chopped, including tops
- ½ red pepper, diced
- 4 ounces sugar snap peas cut into 1" slices
- 1 avocado, diced
- 1 cup toasted pecan halves
- Mix dressing ingredients together in tightly lidded jar, shake well. (Alternatively, emulsify with an immersion blender).
- Mix all salad ingredients, except avocado and pecans. Toss with dressing.
- Cover and refrigerate at least 4 hours before serving.
- When ready to serve, toss with avocado and pecans.
Recipe by Raisin & Fig at https://www.raisinandfig.com/north-shore-chicken-salad/
3.5.3251