Wild Pecan Rice Salad With Chicken

Ingredients

1 1/2 chickens
100 gr wild pecan rice according to instructions
50 gr pecan
1 1/2 thinly scallions
12 cherry tomatoes
2 ripe avocados
1 garlic clove
80 ml rice vinegar
30 ml soy sauce
60 ml sesame oil
60 ml vegetable oil

Instructions

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.