Chicken and Wild Rice Salad

This dish is perfect for a hot summer night, or to bring to a cookout. My mom sent me the recipe accompanied by "This one is easy enough for you to make!"

Key: Before you start cooking, give yourself enough time to throw it in the fridge for 2 hours so that it can be served cold. Gus and I were too impatient and hungry to follow those directions, but when I had the leftovers the next day, it SO much better when its chilled.

Chicken and Wild Rice Salad
Serves 6-8 people

Ingredients:

• 1 box long grain and wild rice, cooked with seasonings (Fact: we used Rice Pilaf instead)
• juice of 1 lemon
• 3-4 chicken breast halves, cooked and diced
• 4 green onions chopped
• 2 medium avocados, diced
• 1 red bell pepper, small julienne
• 3/4 cup of candied almonds

Dressing: 2 cloves garlic, 1/2 tsp salt, 1/4 tsp pepper, 1 tsp Dijon mustard, 1/4tsp sugar, 1/3 cup of canola oil, 1/3 cup of seasoned rice wine vinegar

Candied Almonds: 1 Tbsp butter (Fact: we used country crock), 3/4 cup sliced almonds, 2 tbsp of sugar

Melt butter in skillet, add almonds and stir until almonds are light golden. Add sugar and cook for another minute. Transfer almonds to bowl and cool. Combine dressing ingredients in blender. Cover and refrigerate. Mix all salad ingredients except avocados and almonds. Combine with dressing and refrigerate 2-4 hours. Before serving, add avocados and sprinkle with almonds.

Notes from the cook (that'd be me): Throw in whatever veggies you like! Next time I'm going to use Celery as well..