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
Salt
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.