Chicken/avacado Rice Salad

4 Servings

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Chicken/avacado Rice Salad Ingredients

1 pk Wild/brown rice mix; (cook)	2 ts Dijon-style mustard
1 Large ripe avacado;	1/2 c Light vegetable oil
Or two medium-size avocado	1/2 ts Sugar
1 tb Fresh lemon juice	1 tb Fresh parsley; chopped
4 Scallions; chopped	GARNISH
12 Pitted black olives; sliced	1/4 c Slivered almonds
3 c Chicken; cooked, bite-size	Or pine nuts; toasted
1/4 c Red wine vinegar	12 Cherry tomatoes

Instructions for Chicken/avacado Rice Salad

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized