Chicken Salad Northwoods

My neighborhood had an impromptu covered dish supper in a cul-de-sac over the summer...yes, on asphalt, and yes it was at least 150 degrees outside... AT LEAST! But, it was nice to see everyone there, even though were all "glistening"- heavily!! :) Anyway, one of my neighbors, Cindi D, brought this dish and it was SO GOOD! It is served cold, which was a very welcome entree!! Note: if you aren't an avocado fan (affectionately referred to as "monkey vomit" by my husband), just leave it out! -Lisa

1 c. uncooked wild rice
5 1/2 c. chicken stock
juice of 1/2 lemon
1 chicken breast ( 2 halves) cooked cooled and cut into bite sized chunks
3 green onions sliced
1/2 diced red pepper
3 oz. sugar snap peas cut into 1" pieces
2 ripe avocados cut into chunks
1 c. toasted pecan halves

Dressing:
2 cloves garlic
2 T. Dijon mustard
1/2 t. salt
2 T. sugar
1/4 t. black pepper
1/3 c. rice vinegar
1/4 c. oil
I tweak this to taste :)

Rinse wild rice. Bring stock and rice to a boil. Simmer 45 min. Drain.

Transfer to a bowl and toss w/lemon. Cool.

Add chicken, onions, red pepper, and sugar peas. Toss w/dressing.

Refrigerate 2 hours. Just before serving add avocados and pecans.

Toss well to blend.