| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry, Salads | 8 | Servings | |
INGREDIENTS
| 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 | c | Thinly sliced scallions |
| including most of the | ||
| green parts | ||
| 12 | Cherry tomatoes, split | |
| 2 | Ripe avocados | |
| peeled and cubed | ||
| 1 1/2 | c | Cooked or canned chick peas |
| drained | ||
| 1 | Garlic clove, peeled | |
| 1/3 | c | Rice vinegar |
| 2 | T | Soy sauce |
| 1/4 | c | Sesame oil |
| 1/4 | c | Vegetable oil |
| Salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 341
Calories From Fat: 210
Total Fat: 24.2g
Cholesterol: 36.6mg
Sodium: 426.5mg
Potassium: 616.5mg
Carbohydrates: 18.7g
Fiber: 5.5g
Sugar: 1.2g
Protein: 18.9g