Pecan Rice And Chicken Salad

Preparation

1. Step 1

   To prepare the vinaigrette, place the chick peas, garlic, vinegar and soy sauce in the bowl of a food processor fitted with a steel chopping blade and process into a smooth puree, scraping down the workbowl as necessary.

2. Step 2

   With the motor running, pour the sesame and vegetable oils through the feed tube in a slow, steady stream. The vinaigrette will be creamy and thick. Scrape into a screw-top glass jar and refrigerate until needed.

3. Step 3

   For the salad, poach the chicken breasts in the stock until just cooked. Remove from the stock, let cool and cut into three-quarter-inch cubes.

4. Step 4

   Cook the rice according to package directions, making sure all the water has evaporated. Set aside to cool.

5. Step 5

   In a large bowl, combine the rice, chicken cubes, chopped pecans and scallions. Add the cherry tomatoes. Peel the avocado and cut it into three-quarter-inch cubes, adding it to the salad. Pour on the vinaigrette and toss to blend. Add freshly ground black pepper to taste. Serve on Boston lettuce leaves, if desired.