Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 Cooked chickens
- skinned, boned,
- meat cut into cubes
7 oz Wild Pecan Rice
- cooked according to
- package instructions
- and cooled
3 oz Pecan halves
- lightly toasted
- and coarsely chopped
1 1/2 c Thinly sliced scallions,
- including most of the
- green parts
12 Cherry tomatoes; split
2 lg Ripe avocados
- peeled and cubed
1 1/2 c Cooked or canned chick peas
- drained
1 lg Garlic clove; peeled
1/3 c Rice vinegar
2 tb Soy sauce
1/4 c Sesame oil
1/4 c Vegetable oil
Salt
Freshly ground black pepper

IN A LARGE BOWL, combine the chicken, rice, pecans, scallions,
tomatoes and avocados. In the bowl of a food processor fitted with a
steel chopping blade, combine the chick peas, garlic, vinegar and soy
sauce, and process into a smooth paste. With the motor running, pour
the sesame and vegetable oils through the feed tube in a slow, steady
stream. The vinaigrette will be creamy and thick. Pour over the
salad, toss and season with salt and pepper to taste. Toss again and
serve.

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