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Chicken Avacado Rice Salad

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

0 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 package rice
mix
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1 large avocados
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1 tablespoon lemon juice
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4 each scallions, spring or green onions
chopped
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12 each black olives
pitted, sliced
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3 cups chicken
cooked, bite-size
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¼ cup red wine vinegar
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2 teaspoons dijon mustard
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½ cup vegetable oil
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½ teaspoon sugar
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1 tablespoon parsley leaves
chopped
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Garnish
¼ cup almonds
slivered
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12 each cherry tomatoes
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Ingredients

Amount Measure Ingredient Features
1 package rice
mix
* Camera
1 large avocados
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15 ml lemon juice
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4 each scallions, spring or green onions
chopped
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12 each black olives
pitted, sliced
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7.1E+2 ml chicken
cooked, bite-size
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59 ml red wine vinegar
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1E+1 ml dijon mustard
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118 ml vegetable oil
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2.5 ml sugar
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15 ml parsley leaves
chopped
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Garnish
59 ml almonds
slivered
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12 each cherry tomatoes
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Directions

Refrigerate cooked rice until cold.

Peel the avacado and slice lengthwise into ½ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 539g (19.0 oz)
Amount per Serving
Calories 68747% from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 145mg 6%
Total Carbohydrate 18g 18%
Dietary Fiber 6g 22%
Sugars g
Protein 75g
Vitamin A 67% Vitamin C 88%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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