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 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.