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Ellie's Chicken Salad(Santa Rosa Valley Salad)
Ellie Penniman, April 2011

Serves:  6-8  people

6 oz. long grain wild rice mix (Uncle Ben's microwave is often used)
Juice of 1lemon
3 chicken breasts halves, cooked and diced (optional)
1red bell pepper, diced
3 oz. Chinese peapods, ends removed
1cup chopped pecans, toasted
Lettuce leaves for garnish

2 cloves garlic, minced
1tablespoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
1/3 cup seasoned rice vinegar
1/3 cup vegetable oil

1. Combine dressing ingredients in blender. Cover and refrigerate.
2. Cook rice
3. Mix all the salad ingredients except avocado and pecans. Combine with salad dressing and refrigerate 2-4
hours. Before serving, add avocado and pecans and garnish with lettuce leaves.

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