North Shore Chicken Salad
Ingredients
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
Instructions
  1. Mix dressing ingredients together in tightly lidded jar, shake well. (Alternatively, emulsify with an immersion blender).
  2. Mix all salad ingredients, except avocado and pecans. Toss with dressing.
  3. Cover and refrigerate at least 4 hours before serving.
  4. When ready to serve, toss with avocado and pecans.
Notes
Best made the day ahead.
Recipe by Raisin & Fig at https://www.raisinandfig.com/north-shore-chicken-salad/