---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Poultry
       Yield: 8 servings
   1 1/2    Cooked chickens
            - skinned, boned,
            - meat cut into cubes
       7 oz Wild Pecan Rice
            - cooked according to
            - package instructions
            - and cooled
       3 oz Pecan halves
            - lightly toasted
            - and coarsely chopped
   1 1/2 c  Thinly sliced scallions,
            - including most of the
            - green parts
      12    Cherry tomatoes; split
       2 lg Ripe avocados
            - peeled and cubed
   1 1/2 c  Cooked or canned chick peas
            - drained
       1 lg Garlic clove; peeled
     1/3 c  Rice vinegar
       2 tb Soy sauce
     1/4 c  Sesame oil
     1/4 c  Vegetable oil
            Freshly ground black pepper
   IN A LARGE BOWL, combine the chicken, rice, pecans, scallions, tomatoes and
   avocados. In the bowl of a food processor fitted with a steel chopping
   blade, combine the chick peas, garlic, vinegar and soy sauce, and process
   into a smooth paste. 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. Pour over the salad, toss and season with salt and
   pepper to taste. Toss again and serve.