Santa Rosa Salad

This recipe is from Jen Hurst who brought it to an Enrichment dinner I attended just after moving here. She is a phenomenal cook and I stalk her recipe blog frequently. I made this salad for Easter weekend. It was wonderful!

3-4 Chicken breasts - cooked then diced
1 Bx long grain wild rice w/ seasonings – cook, let cool, don’t over cook
Juice from 1 lemon
Juice from ½ lime
3 Green Onions finely chopped
¾ Green Bell Pepper
¾ Red Bell Pepper
3 oz (handful) Chinese Pea Pods Chopped– ends removed (I forgot to buy these so I cheated with frozen peas - Pea Pods would have been better.)
1 med avocado diced (optional)
1 Cup chopped pecans toasted (optional)

• Dressing
2 Garlic cloves minced
1 Tbsp Dijon Mustard
½ tsp Salt
¼ tsp Sugar
¼ tsp Pepper
1/3 Cup Seasoned Rice Vinegar
1/3 Cup Vegetable oil

Make salad dressing 1st in blender or hand mixer then refrigerate.Mix all other ingredients together except pecans and avocado reserve until serving.Add dressing and refrigerate at least 2 hours and serve…. Yummy, yummy! Excellent served with fresh bread and summer fruit!