Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Uncooked basmati rice |
| ½ cup | Uncooked brown rice |
| ¼ cup | White wine vinegar |
| ¾ cup | Extra virgin olive oil |
| 1 teaspoon | Granulated sugar |
| 1 \N | Clove garlic -- minced |
| 1 cup | Cilantro leaves |
| \N \N | Salt -- to taste |
| \N \N | White pepper -- to taste |
| 2 cups | Cooked chicken -- |
| \N \N | Shredded/chilled |
| 1 bunch | Green onions with tops -- |
| \N \N | Sliced |
| 1 cup | Tomatoes -- diced |
| 2 cups | Escarole -- chopped |
| 1½ cup | Asparagus,cooked al dente -- |
| \N \N | Cut & chilled |
| 1 \N | Avocado -- chopped |
Prepare rice according to pkg. directions. C hill Plave vinegar, oil, sugar, garlic and cilantro in blender. Blend until smooth. Season to taste with salt & white pepper. Combine rice, chicken , green onions, tomato, escarole, asparagus and avocado. Toss with dressing. Serve immediately or chill to blend flavors. P.S. I have doubled this recipe - but not doubled the dressing and it was delicious. P.S. P.S. for the vegans out there - this is also great - sans the chicken. You might want to through in a few peanuts or chopped pecans.
UMMMMMMMGood I prepare everything the day before and combine just before serving.
Recipe By : CHEF MCH
From: