1 c. uncooked, wild rice
5 1/2 c. chicken stock
Juice of 1/2 lemon
1 whole chicken breasts, cooked, chopped into bite size pieces
3 green onions, sliced
1/2 red pepper, diced
2 oz. pea pods, chopped into 1 inch pieces
2 ripe avocados; optional
1 c. toasted pecans
1 can water chestnuts
1/2 c. sliced mushrooms

DRESSING:

2 lg. cloves garlic, minced
1 tbsp. Dijon mustard
1/4 tsp. sugar
1/4 tsp. freshly ground pepper
1/4 c. rice vinegar
1/3 c. vegetable oil

Blend dressing ingredients in food processor. Set aside. Rinse and drain wild rice in cool water. In a medium saucepan, place wild rice and chicken stock. Bring to a rapid boil. Cover and gently simmer rice for 45 minutes. In a colander lined with cheese cloth, drain rice. Place rice in large bowl and toss with lemon juice. Add chicken breasts, green onions, red pepper, and pea pods. Toss salad with dressing. Chill 2-4 hours. Before serving, add avocado slices and pecans. Line plates with lettuce leaf if desired.