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Cook the rice according to package directions. Scoop the cooked rice into a large serving bowl and let cool to room temperature (alternately, the rice can be made ahead of time and stored in the refrigerator until needed).
Add the chicken, bell pepper, peas (or asparagus, if using), and avocado.
For the dressing, combine all the ingredients in a jar or blender and shake/process until well-combined. Add additional salt and pepper to taste, if needed.
Pour about ⅔ of the dressing over the salad and toss to combine. Add more dressing to taste or for desired consistency, if needed.
Serve immediately or refrigerate the salad for 1-2 hours (you may want to save a bit of the dressing and toss the salad with it before serving if it has been refrigerated).
Give the salad a good toss before serving.
The chicken and rice salad can be served: a) on its own, b) over a bed of chopped butter lettuce, or c) tossed WITH the butter lettuce. Yum!