Chicken Avacado Rice Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 package: Wild/brown rice mix, (cook)
1 Large: ripe avacado,
1 tbsp: Fresh lemon juice,
4: Scallions, chopped
12: Pitted black olives, sliced
3 cup: Chicken, cooked, bite-size
1/4 cup: Red wine vinegar,
2 tsp: Dijon-style mustard,
1/2 cup: Light vegetable oil,
1/2 tsp: Sugar,
1 tbsp: Fresh parsley, chopped
GARNISH
1/4 cup: Slivered almonds,
OR pine nuts, toasted
12: Cherry tomatoes,
Directions:
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.Judy Garnett/pjxg05a
Source from luhu.jp
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.Judy Garnett/pjxg05a
Source from luhu.jp