1 1/2 Cooked chickens skinned, boned, meat cut into cubes
7 oz Wild Pecan Rice cooked according to package instructions and cooled
3 oz Pecan halves lightly toasted and coarsely chopped
1 1/2 cup Thinly sliced scallions, including most of the green parts
12 Cherry tomatoes, split
2 large Ripe avocados peeled and cubed
1 1/2 cup Cooked or canned chick peas drained
1 large Garlic clove, peeled
1/3 cup Rice vinegar
2 tbsp Soy sauce
1/4 cup Sesame oil
1/4 cup Vegetable oil
Salt
Freshly ground black pepper
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IN A LARGE BOWL, combine the chicken, rice, pecans, scallions, tomatoes and avocados. In the bowl of a food processor fitted with a steel chopping blade, combine the chick peas, garlic, vinegar and soy sauce, and process into a smooth paste. With the motor running, pour the sesame and vegetable oils through the feed tube in a slow, steady stream. The vinaigrette will be creamy and thick. Pour over the salad, toss and season with salt and pepper to taste. Toss again and serve.
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