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See below ingredients and instructions of the recipe
1 pk Wild/brown rice mix; (cook) 1/4 c Red wine vinegar
1 Large ripe avacado 2 ts Dijon-style mustard
1 tb Fresh lemon juice 1/2 c Light vegetable oil
4 Scallions; chopped 1/2 ts Sugar
12 Pitted black olives; sliced 1 tb Fresh parsley; chopped
3 c Chicken; cooked, bite-size
--------------------------GARNISH-------------------------------
1/4 c Slivered almonds 12 Cherry tomatoes
OR pine nuts; toasted
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
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
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