| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Salads, Poultry |
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 |
lg |
Ripe avocados peeled and cubed |
| 1 1/2 |
c |
Cooked or canned chick peas drained |
| 1 |
lg |
Garlic clove; peeled |
| 1/3 |
c |
Rice vinegar |
| 2 |
tb |
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.
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”