Real chicken avacado rice salad

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Recipe by: romeny

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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