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.