Santa Rosa Valley Salad

Gayle Hughes

This salad is a favorite of my daughter, Heather's, family.  Her younger kids love it and it's so good for you.

1 box long grain and wild rice mix, cooked with seasoning
Juice of 1 lemon
3 chicken breast halves, cooked and diced
4 green onions, chopped
1 red pepper, diced
3 oz. Chinese pea pods, ends removed
2 medium avocados, diced
1 cup chopped pecans, toasted
Lettuce leaves for garnish

Dressing:
2 cloves of garlic, minced
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper
1/3 cup seasoned rice wine vinegar
1/3 cup vegetable oil

Combine dressing ingredients in blender. Mix all salad ingredients except avocado and pecans. Combine with dressing and refrigerate 2-4 hours. Before serving, add avocados and pecans, garnish with lettuce leaves. Serves 6-8.