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Chicken Avacado Rice Salad

Yields:4 servings
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Recipe Cooking TimePreparation20 minutes
Cooking0 minutes
Ready In30 minutes

Ingredients

1 package rice mix
1 large avocado
1 tablespoon lemon juice
4 each scallions, spring or green onions chopped
12 each black olives pitted, sliced
3 cups chicken cooked, bite-size
1/4 cup red wine vinegar
2 teaspoons dijon mustard
1/2 cup vegetable oil
1/2 teaspoon sugar
1 tablespoon parsley leaves chopped
--- Garnish
1/4 cup almonds slivered
12 each 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.

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zaki11

Member Review

*****

Imperial Chicken

mmmmmmmm........yum

Reviewed by zaki11

 
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