Wild Rice Salad

I got this by way of Trish Alderman!
(Although the recipe calls for serving it cold, I actually prefer it warm - so no chilling for 2-4 hours!)

Mix together following ingredients, Add dressing and chill 2-4 hours.

2 boxes long grain wild rice, prepared
Juice of 1 lemon
3 chicken breasts, cooked and diced
4 green onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 ounces pea pods and/or asparagus, blanched for one minute

Dressing
2 garlic cloves, finely chopped
1 Tablespoon Dijon mustard
½ tsp salt
¼ tsp pepper
¼ tsp sugar
1/3 cup olive oil
1/3 cup rice vinegar

Just before serving, add:
2 medium avocados, diced
1 cup chopped pecans, toasted
¼ to ½ cup cilantro, chopped

Serve chilled on lettuce leaf, if desired.