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  Recipe Home » Salads » Chicken/Avacado Rice Salad (Pjxg05a)
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  Chicken/Avacado Rice Salad (Pjxg05a)
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 288
Ingredients:
1 package Wild/brown rice mix, (cook)
1 Large ripe avacado
Or two medium-size avocado
1 tbsp Fresh lemon juice
4 Scallions, chopped
12 Pitted black olives, sliced
3 cup Chicken, cooked, bite-size
1/4 cup Red wine vinegar
2 tsp Dijon-style mustard
1/2 cup Light vegetable oil
1/2 tsp Sugar
1 tbsp Fresh parsley, chopped

MMMMMGARNISH

1/4 cup 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.
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