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 ounces Pecan halves -- lightly
toasted and coarsely chopped 1 1/2 cups Thinly sliced scallions --
including most of th green parts 12 Cherry tomatoes -- split 2 large
Ripe avocados -- peeled and cubed 1 1/2 cups Cooked or canned chick
peas -- drained 1 large Garlic clove -- peeled 1/3 cup Rice vinegar 2
tablespoons Soy sauce 1/4 cup Sesame oil 1/4 cup 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 moto Toss again and
serve.

JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK

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