SANTA ROSA VALLEY SALAD (kathleen stout)

1 box Uncle Ben's long grain & wild rice mix, cooked with seasonings
Juice of one lemon
3 chicken breasts, cooked and diced
4 green onions, sliced
1 red pepper, diced
3 oz fresh Chinese pea pods, ends removed
2 avocados, diced for garnish
1 C chopped pecans, toasted for garnish

FOR DRESSING:
2 cloves minced garlic
1 T dijon mustard
1/2 t salt
1/4 t pepper
1/4 t sugar
1/3 C seasoned rice wine vinegar
1/3 C vegetable oil

Blend dressing ingredients in blender, cover and refrigerate.

Mix all salad ingredients except avocados and pecans. Combine with dressing and refrigerate. Before serving, add avocado and pecans.