Chicken/avacado rice salad (pjxg05a)
Yield: 4 Servings
Ingredients:
- 1 pk Wild/brown rice mix; (cook)
- 1 Large ripe avacado; Or two medium-size avocado
- 1 tb Fresh lemon juice
- 4 Scallions; chopped
- 12 Pitted black olives; sliced
- 3 c Chicken; cooked bite-size
- 1/4 c Red wine vinegar
- 2 ts Dijon-style mustard
- 1/2 c Light vegetable oil
- 1/2 ts Sugar
- 1 tb Fresh parsley; chopped MMMMM--------------------------GARNISH-------------------------------
- 1/4 c Slivered almonds Or pine nuts; toasted
- 12 Cherry tomatoes
Instructions:
Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise into 1/2 inch-thick strips. Coat with lemon juice and refrigerate until well chilled. In a large mixing bowl combine the scallions olives chicken and rice. Toss gently just until mixed. In small bowl mix vinegar mustard veg. oil sugar and parsley. Whisk together vigorously until completely combined. Just before serving add the avocado slices to the chicken and rice mixture. Pour on dressing and toss gently to combine thoroughly. Serve sprinkled with toasted nuts and cherry tomatoes.
