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 
           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.