CHICKEN/AVACADO RICE SALAD (PJXG05A)

Servings: 4
Ingredients:

1 pk Wild/brown rice mix; (cook)
1    Large ripe avacado;
Or two medium-size avocado
1 tb Fresh lemon juice
4    Scallions; chopped
12    Pitted black olives; sliced
3 c  Chicken; cooked, bite-size
1/4 c  Red wine vinegar
2 ts Dijon-style mustard
1/2 c  Light vegetable oil
1/2 ts Sugar
1 tb Fresh parsley; chopped

———————————-GARNISH———————————-
1/4 c Slivered almonds
Or pine nuts; toasted
12 Cherry tomatoes

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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