Title: Chicken Avacado Rice Salad
Categories: Poultry Vegetable
Yield: 4 Servings
| 1 | pk | Wild/brown rice mix; (cook) |
| 1 | | Large ripe avacado |
| 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 |
| GARNISH |
| 1/4 | c | Slivered 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