Recipe number 12869 is

Chicken Avacado Rice Salad



The ingredients are:
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

The recipe yield is:
4 servings

Info:
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

Note:
Poultry; Vegetables



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