Dressing:
2 cloves garlic, minced
1 Tbs. Dijon mustard
½ tsp. Salt
¼ tsp. Sugar
¼ tsp. Ground pepper
¼ cup rice wine vinegar
1/3 cup vegetable oil


4 cups cooked long grain and wild rice (cooked in chicken stock)
chicken, cooked and cubed
3 green onions, chopped
½ red pepper, diced
2 (oz) pea pods, cut into 1 inch pieces
1-2 ripe avocados, cut into cubes
1 cup toasted pecans


Combine dressing in a processor, or mix in a bowl.  Combine all ingredients except avocado and pecans and refrigerate for 2 hours.  Just before serving add in avocado and pecans.