Chicken Wild Rice Salad - cooking recipe

Ingredients

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

Preparation

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\u00b0 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.