Chicken/avacado rice salad

4 Servings

Ingredients

QuantityIngredient
1packWild/brown rice mix; (cook)
1Large ripe avacado;
Or two medium-size avocado
1tablespoonFresh lemon juice
4Scallions; chopped
12Pitted black olives; sliced
3cupsChicken; cooked, bite-size
¼cupRed wine vinegar
2teaspoonsDijon-style mustard
½cupLight vegetable oil
½teaspoonSugar
1tablespoonFresh parsley; chopped
¼cupSlivered almonds
Or pine nuts; toasted
12Cherry tomatoes

Directions

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