Pirate Island Chicken Salad - RECIPE

Last time we were at Disneyland we crashed my friend Stephanie Warner Bacon's party with her sisters.  Steph lives in Anchorage and I haven't seen her since my baby shower for Jasper in July 2007.  Too long.  Way too long.

Steph brought a yummy chicken salad for lunch.  Adults ate and the kids happily explored Tom Sawyer's Island, which Jasper calls "Pirate Island."

Because of the location for lunch, I have taken the liberty to rename Janna Harkey's Bostonian Chicken Salad. 

Pirate Island Chicken Salad 
by Janna Harkey


1 box Uncle Ben’s long grain and wild rice recipe—cook as directed on box (my husband can't eat rice, so I use min bow tie pasta)
3 chicken breasts, shredded
juice of one lemon
1 bunch green onion, chopped
1 fresh red bell pepper, chopped (I use whatever color pepper I have -- and usually add 2 or 3)
3 oz. resh Chinese or Snow pea pods, cut into thirds (I add in the whole 8 oz bag)
2 med. avocados, diced (still tastes good without avocados)
1 c. chopped pecans (still tastes good without pecans)

Dressing:
2 cloves garlic
1/3 c. seasoned rice vinegar
1 T. dijon mustard
½  t. salt
¼ t. pepper
¼ t. sugar
1/3 c. oil

Combine all salad ingredients.  Blend dressing ingredients and pour over salad.  Serve in pita or croissant.   Best if salad made 2 hrs. before.  ENJOY!

*Everyone who I have shared this recipe with LOVES it.

 (Jasper and Stephanie's son Warner on Pirate Island)