Thursday, June 9, 2011

Rice Salad

Please, look past the fact that my table cloth looks like it just went through a tornado, and enjoy the deliciousness of this salad.

I first had this salad last summer when I was visiting a friend in Salt Lake. Her mama invited us over for dinner, and I totally shoveled this stuff in. I LOVE it! It is a delicious mix of veggies, rice, and a saucey dressing. I find that it tastes great the 2nd day, but it is best enjoyed the day you make it. This salad has got so much going on that you can serve it as a meal by itself, or smaller portions can be a side dish.

{& if you are feeling particularly lazy, buy one of those rotisserie chickens and pull the meat off the bone. Or the prepackaged chicken strips would also work well!}

Rice Salad

1 Package Uncle Ben's Rice (or equivalent of another brand)
1 Cup Brown Rice (cook with chicken broth)
Juice of one Lemon
3 Chicken Breasts, grilled & sliced
4 chopped Green Onions
4 ounces Pea Pods, cut into thirds
1 Avocado, diced
1 Cup Pecans, chopped
1 Red Pepper, chopped
Combine and toss in a large bowl.
2 Cloves Garlic, minced
1 TBSP Dijon Mustard
1 tsp Salt
1/2 tsp Sugar
 1/4 tsp Pepper
1/3 Cup Rice Wine Vinegar
1/3 Cup Olive Oil
Combine and dress the salad. 

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