For the salad:
1. Cook the wild rice according to package directions. Allow to cool completely.
2. Add the remaining salad ingredients (cooked and chopped chicken breasts, chopped green onions, diced red bell pepper, chopped sugar snap peas, roasted pecans or almonds, chopped avocados) to the cooled rice.
For the dressing:
1. Combine all the dressing ingredients (minced garlic cloves, dijon, salt, sugar/honey, pepper, seasoned rice vinegar, oil) in a jar.
2. Shake until well-combined.
3. Add additional salt and pepper to taste, if needed.
To assemble:
1. Pour the dressing over the salad ingredients and mix thoroughly.
