Try this Chicken/avocado Rice Salad recipe, or contribute your own.Suggest a better description
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.
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|Serving Size: 1 Serving (474g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 290 (78%)|
|Amt Per Serving||% DV|
|Total Fat 32.2g||43 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 22.4g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 0mg||0 %|
|Sodium 52.3mg||2 %|
|Potassium 991mg||26 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 13.6g|
|Protein 5.1g||7 %|
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Calories per serving: 373
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