Santa Rosa Valley Salad

This past weekend I co-hosted a secondhand baby shower for my friend Nicola (when I offered to host a shower, Nicola asked me to repeat the eco-theme) along with my two friends Heather and Heather. Both Heathers brought awesome dishes that I wanted to share (the guests could not stop raving about the food!). I'll share one recipe below and two (related) others in a separate post. I ate many servings of these dishes and wasn't shy about asking if I could hang onto some leftovers. Enjoy!
 

Santa Rosa Valley Salad
(Serves 6; Heather doubled the recipe for the shower)

SALAD:

1 box Near East Original long grain and wild rice mix, cooked as directed

Juice of one lemon

3 half chicken breasts (cooked and diced)

4 green onions (chopped)

1 red bell pepper (diced)

3 oz. peapods (ends removed and then halved)

2 medium avocados, diced

1 cup chopped pecans, toasted

DRESSING:

2 cloves garlic, minced

1 tbsp. Dijon mustard

1/2 tsp. salt

1/4 tsp. sugar

1/4 tsp. pepper

1/3 cup seasoned rice vinegar

1/3 cup vegetable oil

1. Combine dressing ingredients in blender. Put in lidded container and refrigerate. (May be made a day in advance.)

2. Mix all salad ingredients (except avocados and pecans). Combine with salad dressing and refrigerate 2-4 hours. Before serving, add avocados and pecans.

Editor's Note: Heather got this recipe from her mother-in-law. I did a quick Google search and saw that there are similar recipes of the same title submitted by users to other food sites. If you happen to know of the original source feel free to share and I will happily credit here!

Image credit: Christine Koh