Chicken And Avacado With Rice Salad Recipe
Ingredients:
- 1 pk wild and long grain rice
- 1 avocado
- 1 tbsp fresh lemon juice
- 4 scallions
- 12 pitted black olive
- 3 cup cooked chicken
- 1/4 cup red wine vinegar
- 2 tsp dijon mustard
- 1/2 cup vegetable oil
- 1/2 tsp sugar
- 1 tbsp fresh parsley
- Garnish:
- 1/4 cup slivered almonds
- 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.