Chicken Pecan Avocado And Wild Pecan Rice Salad
|Boneless skinless chicken breasts/Leftover chicken||1 1⁄2 Pound, cut into cubes|
|Chicken stock||3 Cup (48 tbs)|
|Wild pecan rice||7 Ounce (1 Package)|
|Pecan halves||3 Ounce, lightly toasted and coarsely chopped (1 Cup)|
|Thinly sliced green onions||1 1⁄2 Cup (24 tbs) (Including Most Of The Green Parts , Scallions)|
|Cherry tomatoes||12 , cut in half|
|Ripe avocados||2 Large|
|Freshly ground black pepper||To Taste|
|Pureed chickpea vinaigrette||1⁄4 Cup (4 tbs) (1 Recipe)|
In a large skillet, place the chicken breasts in the stock and bring the liquid just to a boil.
Turn the heat down to low and poach the breasts until just cooked, about 15 minutes.
Remove the chicken, let it cool, and cut it into 3/4 inch cubes.
Cook the Wild Pecan Rice according to the package directions, making sure all the water has evaporated.
When it is cooked, set it aside to cool.
In a large bowl, combine the rice, chicken cubes, chopped pecans, and scailions.
Add the cherry tomatoes.
Peel the avocado and cut it into 3/4 inch cubes, adding it to the salad.
Pour on the vinaigrette and toss to blend.
Add freshly ground black pepper to taste.