Chicken Salad with Wild Rice

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Welcome to startcooking.com��I�m Kathy Maister

Chicken, avocado, a few diced vegetables, all mixed up with some wild rice and we�ve turned this salad into a complete meal in a bowl!

The ingredients and equipment list is at the end of this video.

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Start by cooking 1 box of long grain & wild rice according to the directions on the box. Let it cool.

You can buy already cooked chicken or cook it yourself.

Check my other videos to see how.

These three cooked chicken breasts will give us about 3 cups of chicken. Cut the chicken up into � inch chunks. Put it into a large bowl.

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The washed red pepper needs to be cut in half. Then remove the stem and seeds. Cut the pepper into thin strips and then into a dice, about � inch big.

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3 green onions need to be diced as well. The white part has a stronger flavor than the green part. Cut off the hairy ends and then cut the green onions in half. Line them up and dice the whole thing.

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Now add the cooked rice.

Give the bottle of your favorite vinaigrette salad dressing a shake. Add 1/3 cup of dressing to the bowl.

Gently mix everything together. Cover and refrigerate the salad for about 2-4 hours before serving it.

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Just before you are ready to serve this beautiful salad we need to do two more things;
�squeeze the juice from one lemon and
�cut up two avocados.

Be sure to strain the seeds from the lemon juice!

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Now, cut the avocado in half lengthwise and separate the two sides.

To remove the pit, leave the avocado on the cutting board and gently thwack the pit with the sharp edge of the knife. Give the knife a twist and the pit should pop out.

Squeeze the pit off the knife and chop the avocado into � inch chunks.

Put it into a small bowl. Pour the lemon juice over the avocados. Gently mix the juice and the avocado together. This will keep them from turning brown.

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Again, gently mix together the avocado with the chicken salad.

Serve the salad on a bed of lettuce garnished with some pecans.
Enjoy!