chicken and wild rice salad

so this salad is really delicious and such a good summer dinner. however, i lost the recipe so this is from my head. feel free to experiment a little.

salad:
4 chicken breasts, seasoned, cooked, cubed
2 boxes uncle ben's original recipe long grain wild rice (the 5 minute quick recipe works too)
1 red pepper, diced
4-5 green onions, diced
juice from one lemon
sugar snap peas, diced (i've never added this but i know the original recipe included it)

dressing:
1/2 c olive oil
1/4 - 1/3 c white wine vinegar
2 T dijon mustard
2 T sugar
1 clove garlic, minced
pepper to taste

toppings:
sliced almonds
diced avocado
whatever else you think would be yummy (maybe craisins?)

bake chicken at 400 degrees for 25-30 minutes, while chopping veggies. i season my chicken on both sides with lowry's seasoning salt. prepare rice per box instructions. combine rice, cubed chicken, red peppers, green onion and sugar snap peas in large bowl. in seperate bowl whisk dressing ingredients together (can blend in a blender, or shake in a jar to mix as well). add dressing to rice salad. stir well. serve chilled with toppings. this salad is yummier if you prepare it 24 hours before serving.

enjoy