This delicious chicken rice salad is full of fresh flavors and can be made ahead of time. Add the avocado and pecans right before enjoying for this delicious main dish.
Combine minced garlic, Dijon mustard, honey, sugar, pepper, rice vinegar, and olive oil in jar. Secure lid and shake vigorously until well combined.
Combine cooked rice, lemon, shredded chicken breast, green onions, diced red pepper and snow peas in a large bowl. Combine dressing into mixture. Refrigerate overnight, or up to 24 hours.
Before serving mix in diced avocado and chopped pecans.
*original recipe calls for toasted pecans.
You can use any type of rice you'd like for this recipe, you can even substitute quinoa. You can also use a seasoned rice box for extra flavor.
For chicken you can cook however you'd like, I prefer to cook mine in my instant pot by adding 1 cup water, and placing chicken breasts in a single layer over trivet with simple spices likes salt, pepper, and garlic powder. Cook on high pressure for 10-15 minutes, depending on thickness and let it natural release for 5 minutes. You could also use rotisserie chicken for this recipe if that suites you better.
This makes a great meal prep lunch. Simply divide into meal prep containers and add avocado and pecans to each portion before eating.