A recipe for Chicken Avocado Rice Salad. Follow the simple recipe instructions for Chicken Avocado Rice Salad shared by other home cooking experts.
Ingredients
1 pkg. Wild/brown rice mix; (cook)1 Large ripe avocado
1 Tbs. Fresh lemon juice
4 Scallions; chopped
12 Pitted black olives; sliced
3 c. Chicken; cooked, bite-size
1/4 c. Red wine vinegar
2 Tsp. Dijon-style mustard
1/2 c. Light vegetable oil
1/2 Tsp. Sugar
1 Tbs. Fresh parsley; chopped
GARNISH:1/4 c. Slivered almonds OR pine nuts; toasted
12 Cherry tomatoes
Directions
Refrigerate cooked rice until cold. Peel the avocado 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.
