North Shore Chicken Salad

This is a wonderful recipe from my mom.  It is very nutritious and simple to make.  

If you don't have the time to cook the wild rice yourself, you can use canned.  

I believe the brand I have used in the past is Canoe, and it was good.  

This recipe serves 6 generously as an entree.  

You can also omit the chicken and serve it as a side dish.  

Garnish with lettuce leaves.

Rinse 1 1/2 cups of wild rice well.

Add the rice to 6 cups of boiling salted water.
Stir and return to a boil.  Turn heat to low and cover.
Let simmer for 45 minutes or until done.

Drain rice and cool.

Place 2 cloves of garlic minced, 1 Tbsp Dijon mustard, 1/2 tsp salt, 1/4 tsp honey,
1/4 tsp pepper and 1/4 cup rice vinegar in a small food processor and blend well.

Slowly add 1/3 cup olive oil to the food processor and blend.

Toss the cooled wild rice with the juice of half a lemon.

Add 1 red pepper diced, 4 green onions diced, 3 oz. snow peas cut into 1" pieces
and 2 boneless skinless chicken breasts cooked and cubed.

Toss with dressing, cover and refrigerate for 2-4 hours.

Add 1-2 avocados chopped and 1 cup of toasted pecan halves.
Toss gently.

Enjoy!