Chicken/avacado Rice Salad (pjxg05a)

Title: CHICKEN/AVACADO RICE SALAD (PJXG05A)

Categories: Salads, Chicken, Vegetables, Beans

Yield: 4 servings

1 pk Wild/brown rice mix; (cook)

1 Large ripe avacado;

Or two medium-size avocado

1 tb Fresh lemon juice

4 Scallions; chopped

12 Pitted black olives; sliced

3 c Chicken; cooked, bite-size

1/4 c Red wine vinegar

2 ts Dijon-style mustard

1/2 c Light vegetable oil

1/2 ts Sugar

1 tb Fresh parsley; chopped

--GARNISH--

1/4 c Slivered almonds

Or pine nuts; toasted

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. --