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.