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Title: Chicken Avacado Rice Salad
Categories: Poultry Vegetable
Yield: 4 Servings

1pkWild/brown rice mix; (cook)
1 Large ripe avacado
1tbFresh lemon juice
4 Scallions; chopped
12 Pitted black olives; sliced
3cChicken; cooked, bite-size
1/4cRed wine vinegar
2tsDijon-style mustard
1/2cLight vegetable oil
1/2tsSugar
1tbFresh parsley; chopped
GARNISH
1/4cSlivered almonds
  OR pine nuts; toasted
12 Cherry tomatoes

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

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