This salad is so delicious and has a funny little history to go along with it. The story goes...a friend of my mom made this salad for some event and everyone was dying over it. She would not give the recipe, so another friend (apparently someone she thought she could trust) somehow finagled it from her and then spread the love. I'm not sure the original owner of this recipe is aware that we have it, but I am truly grateful that we do. It is to die for! Enjoy!
1 box Uncle Ben's long grain and wild rice
juice of 1 lemon
3 cooked and diced/shredded chicken breasts
4 scallions, diced
1 red bell pepper, diced
2 small avocados, diced
handful sugar snap peas, i cut them in half
1 cup slivered almonds, toasted
Dressing:
1/3 cup seasoned rice wine vinegar
1/3 cup olive oil
2 cloves garlic, minced
1 Tbs dijon mustard
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp sugar
Prepare rice as directed on box. Combine dressing ingredients and gently toss with rice salad. It is so good either at room temp or chilled.
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