Chicken
and
Avacado
with
Rice
Salad
-
serves
4
1
pk
wild
and
long
grain
rice
1
avocado
1
tbsp
fresh
lemon
juice
4
scallions
12
pitted
black
olive
3
cup
cooked
chicken
1/4
cup
red
wine
vinegar
2
tsp
dijon
mustard
1/2
cup
vegetable
oil
1/2
tsp
sugar
1
tbsp
fresh
parsley
Garnish:
1/4
cup
slivered
almonds
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.
Submitted By (Miki)
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