Title: Chicken/avacado Rice Salad (Pjxg05a)
Categories: Salad Chicken Vegetable Bean
Yield: 4 Servings
| 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 |
| 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.