Chicken avacado rice salad
Yield: 4 servings
Ingredients:
- 1 pk Wild/brown rice mix; (cook) 1/4 c Red wine vinegar
- 1 Large ripe avacado 2 ts Dijon-style mustard
- 1 tb Fresh lemon juice 1/2 c Light vegetable oil
- 4 Scallions; chopped 1/2 ts Sugar
- 12 Pitted black olives; sliced 1 tb Fresh parsley; chopped
- 3 c Chicken; cooked bite-size ----------------------------------GARNISH----------------------------------
- 1/4 c Slivered almonds 12 Cherry tomatoes
Instructions:
OR pine nuts; toasted 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.Judy Garnett/pjxg05a
