Chicken/avacado rice salad

Yield: 4 Servings

Measure Ingredient
1 pack Wild/brown rice mix; (cook)
1 Large ripe avacado;
Or two medium-size avocado
1 tablespoon Fresh lemon juice
4 Scallions; chopped
12 Pitted black olives; sliced
3 cups Chicken; cooked, bite-size
¼ cup Red wine vinegar
2 teaspoons Dijon-style mustard
½ cup Light vegetable oil
½ teaspoon Sugar
1 tablespoon Fresh parsley; chopped
¼ cup Slivered almonds
Or pine nuts; toasted
12 Cherry tomatoes

GARNISH

Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise into ½ 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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