Warmer weather is upon us! Our family has already eaten dinner out on the patio a couple times; it’s so pleasant this time of year. As produce prices get a bit more reasonable, the salad recipes emerge…finally. I got this recipe from a neighbor of mine, who got it from…you guessed it- Aunt Kathy! Who aunt Kathy is, I really have no clue, but I do thank her profusely for sharing her recipe with everyone!

This is one of those salads that could easily be a main dish. As always, I’m a big fan of substituting ingredients for lower cost alternatives or items you already have on hand. In the pic above, I used celery instead of snow peas. I think it would also be wonderful with diced raw zucchini in it. Green bell pepper can be used in place of red, but it does look prettier with that splash of color. It’s hearty, healthy and delicious!

Aunt Kathy’s Rice Salad

1 box Uncle Ben’s Long Grain Wild Rice {or generic equivalent}
juice of 1 lemon {about 2 TBSP lemon juice}
3 chicken breasts, cooked and diced
4 green onions, sliced thin
1 red pepper, diced
about 1 cup snow peas or sugar snap peas, cut in half {you can steam them in the microwave for 2-3 minutes to soften them a bit.}
2 medium avocados, diced
1 cup chopped pecans



  • 2 cloves minced garlic
  • 1 TBSP Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • 1/4 tsp pepper
  • 1/3 cup seasoned rice wine vinegar
  • 1/3 cup light olive oil

Cook box of rice as per directions. {Use the seasoning packet!}

Combine dressing ingredients and blend lightly. Refrigerate until ready to serve.

Toss all ingredients together and mix with dressing.



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