garden was recently on my blog and front right, Mary Alice who hosted a luncheon featured here. Debbie is front left and Mary back right.
here: Charlotte, the honoree, whose home I blogged about here: Sarah, who hosted an engagement party here and Diane, who needs to be featured.
Wild Rice Chicken Salad
Four large chicken breasts cooked and chopped
1 box Uncle Ben's Wild rice,cooked according to package directions
1 large red pepper, diced
3 large avocados
1 1/2 cup pecans, chopped and toasted
Dressing:( I doubled everything except garlic)
2 cloves garlic minced
1 T. Dijon mustard
1/2 t. salt
1/4 t. sugar
1/4 t. pepper
1/3 c seasoned rice vinegar
1/3c. veg oil
Mix 1st three items together and pour dressing over: combine. Right before serving, add toasted pecans and avocados if you wish.
The best thing about this recipe is you can do everything the day before serving except cutting the avocados. You can toast the pecans the day before but add them right before serving with the avocados. Also, if you want the red pepper to be crunchy wait and add it right before serving too. This recipe served eleven easily with some to spare.
It was fun to celebrate Charlotte's birthday and enjoy good food and fellowship. Those that could not attend were missed.
Do you have a lunch group? No one can attend every Monday but there is usually six or so that can make it. We all miss, if we have other commitments, but fit right back in when we can.