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