Northwoods Wild Rice Chicken Salad
1 cup of uncooked wild rice
5 1/2 cups chicken stock
2 chicken breasts
3 green onions
1 1/2 red pepper
1 cup of sugar snap peas
2 ripe avocados
1 cup of toasted pecan halves
2 garlic cloves
1 Tablespoon stone ground mustard
1/4 teaspoon sugar
Juice from 1/2 lemon
1/4 cup seasoned rice wine vinegar
1/4 teaspoons black pepper
1/4 teaspoon salt
1/4 cup of mild oil (like avocado or vegetable)
Rinse and drain the wild rice, and cook in the chicken stock on low, covered, for 45 minutes (or until done). When cooked, drain excess liquid and place in a large bowl.
Season the chicken with salt and pepper to taste. Grill, saute, or bake the chicken until fully cooked (165 F internal temperature) then cut into 1/2 inch cubes and add to wild rice.
Mince garlic and place in a separate bowl. Whisk the garlic with the ground mustard, sugar, lemon juice, rice wine vinegar black pepper, salt, and oil. Chop green onion, peppers, and peas and add to the chicken and wild rice.
Mix the dressing into the rice, chicken, and vegetables.
When ready to serve, cut the avocado into 1/2 inch cubes and add to the salad. Top with pecan halves.