Santa Rosa Salad

**THIS NEEDS TO REFRIGERATE OVERNIGHT** I found this recipe on Dish Delish and thought it looked interesting. Unfortunately last night I was all excited to eat it and then read the recipe again and remembered it had to sit overnight, so I had to wait! I really like it though. I tried it both as a "salad" on spinach leaves and also put it in heated tortillas and thought it was equally good both ways, just different. Definitely worth a try!

THE PROCESS:
The Chicken Mixture:
1 box long grain wild rice (Uncle Ben's ORIGINAL)
3 chicken breasts, diced (I used a can of chicken)
4 green onions, diced
1 red bell pepper, diced (I used part red and part yellow)
3 oz. Chinese Pea Pods (Snow Peas), ends cut off and cut into thirds (I skipped these)
1-2 medium avocados, diced
1/2-1 C. chopped pecans
*Cook rice as directed and cool. Boil chicken breasts until cooked. Combine all ingredients (except avocado and pecans) and refrigerate overnight.

Dressing:
2 cloves garlic, diced (or 1/4 tsp. garlic powder)
1 T. Dijon mustard
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper
1/3 C. vegetable oil
1/3 C. Nakano's Seasoned Rice Vinegar (I used Original)
*Combine in blender and refrigerate overnight.

The Next Day:
Pour dressing over salad and mix well until coated. Refrigerate 2-4 hours before serving. Immediately before serving, add diced avocado and pecans - mix well.
Serve on lettuce leaf or in tortillas.