Ingredients

• 1/2 cup uncooked white rice
• 1/2 cup uncooked brown, aromatic or wild rice
• 1/4 cup white wine vinegar
• 1/2 cup olive oil
• 1 teaspoon sugar
• 1-2 large cloves garlic, minced
• 1 cup packed cilantro leaves, stems discarded
• kosher salt to taste (about 1 teaspoon) (not table salt)
• dash white pepper
• 10 chicken breast tenders, cooked and torn into small pieces
• 1/2 cup sliced green onions
• 1 cup seeded cherry tomatoes, quartered
• 2 cups chopped curly endive, light to medium green leaf parts, stems discarded
• 1 pound asparagus, stems peeled, cooked 1-2 minutes, cut in 1-inch pieces
• (or green pea pods or green beans, blanched, 1” pieces)
• 1 avocado, peeled and cut into 1/2-inch cubes
• (optional: yellow or red pepper, cut into small strips)

Directions

1. Cook white rice according to package directions. Chill.

2. Cook brown rice (separately) according to package directions. Chill.

3. In mini-processor or blender, place vinegar, oil, sugar, garlic and cilantro. Blend until smooth. Season to taste with salt and white pepper.

4. In a very large bowl, combine rices, chicken, green onions, tomato, endive, asparagus and avocado [and any other veggies you’re using]. Toss with dressing. Adjust kosher salt, adding up to 3 teaspoons, to taste.

5. Serve immediately or chill to blend flavors.

6. Note: I prepare the chicken tenders by first sprinkling them with salt, pepper and rubbed dry basil on both sides. Then saute in butter and minced garlic. Discard the browned minced garlic and scrape it off the cooked chicken. Or you can use any cooked white chicken meat.

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