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Northwoods Wild Rice Chicken Salad



  • 1 cup uncooked wild rice
  • 5.5 cup chicken broth
  • juice of 1 lemon
  • whole chicken breasts, cooked, cut in chunks
  • 3 green onions, sliced
  • 1/2 diced red pepper
  • 2 oz. of snow peas cut into 1 inch pieces
  • 2 ripe avocados, cut into chunks
  • 1 cup toasted pecan halves
  • Dressing Mix:
  • 2 large cloves of garlic, minced
  • 1 tb Dijon mustard
  • 1/4 cup rice vinegar
  • 1/3 cup vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1/4 tsp sugar


Rinse wild rice in cold water and drain. Bring chicken broth to boil and add rice. Simmer until cooked (can drain liquid). While rice is warm, add lemon juice. Let cool. Add chicken, onions, red pepper and peas. Mix with dressing and refrigerate for 1 day (can be used same day, just make sure to refrigerate). Add pecan and avocado before serving.



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