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Chicken/avacado Rice Salad (pjxg05a)

Chicken/avacado Rice Salad (pjxg05a) is a salads recipe made with Fresh Lemon Juice, Scallions Chopped, Pitted Black Olives Sliced, Chicken Cooked, and Red Wine Vinegar. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 4
• 12
• 3 cup
• 1/4 cup
• 2 tsp
• 1/2 cup
• 1/2 tsp
• 1 tbsp

Method (preview)

1. 1

   1 pk Wild/brown rice mix; (cook)

2. 2

   GARNISH---------------------------------- 1/4 c Slivered almonds

3. 3

   Or pine nuts; toasted 12 Cherry tomatoes

4. 4

   Refrigerate cooked rice until cold.

5. 5

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

6. 6

   Coat with lemon juice, and refrigerate until well chilled.

7. 7

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

8. 8

   Toss gently just until mixed.

9. 9

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

10. 10

    Whisk together vigorously until completely combined.

11. 11

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

12. 12

    Pour on dressing and toss gently to combine thoroughly.

13. 13

    Serve sprinkled with toasted nuts and cherry tomatoes.