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Chicken/avacado Rice Salad (pjxg05a)

Make Chicken/avacado Rice Salad (pjxg05a) at home with Wild Brown Rice Mix, Fresh Lemon Juice, Chicken Cooked Bite Size, Red Wine Vinegar, and Light Vegetable Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 pkg
• 1 tbsp
• 3 cup
• 1/4 cup
• 1/2 cup
• 1/2 tsp

Method (preview)

1. 1

   1 pk Wild/brown rice mix; (cook)

2. 2

   Refrigerate cooked rice until cold.

3. 3

   Peel the avacado and slice lengthwise into 1/2 inch-thick strips.

4. 4

   Coat with lemon juice, and refrigerate until well chilled.

5. 5

   In a large mixing bowl, combine the scallions, olives, chicken and rice.

6. 6

   Toss gently just until mixed.

7. 7

   In small bowl, mix vinegar, mustard, veg. oil, sugar, and parsley.

8. 8

   Whisk together vigorously until completely combined.

9. 9

   Just before serving, add the avocado slices to the chicken and rice mixture.

10. 10

    Pour on dressing and toss gently to combine thoroughly.

11. 11

    Serve sprinkled with toasted nuts and cherry tomatoes.