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Recipe by: petru
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See below ingredients and instructions of the recipe
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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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