Chicken Avacado Rice Salad
Submitted by alanspradlin
Chilled rice tossed with chicken, creamy avocado, black olives, and scallions in a tangy Dijon-red wine vinaigrette. Topped with toasted almonds and cherry tomatoes for a fresh no-cook summer salad.
YIELD
4 servingsPREP
20 minCOOK
0 minREADY
30 minWhen it’s too hot to turn on the stove, this is the salad that saves dinner.
Cold rice, chunky pieces of cooked chicken, sliced avocado, briny black olives, and chopped scallions all get tossed in a zippy Dijon-red wine vinaigrette that wakes up every ingredient.
The avocado adds that buttery richness that makes you forget you’re eating a salad, while toasted slivered almonds bring the crunch and cherry tomatoes pop with sweetness.
Use rotisserie chicken or yesterday’s leftovers and you’ve got a filling meal on the table in 30 minutes without breaking a sweat.
Kitchen Tips
- Coat the avocado slices in lemon juice immediately after peeling. This keeps them from browning while everything chills.
- Chill the rice completely before mixing. Warm rice turns mushy and absorbs too much dressing.
- Add the avocado right before serving so the slices hold their shape instead of mashing into the salad.
- Whisk the vinaigrette vigorously until it emulsifies. The Dijon mustard acts as a natural binder that keeps the oil and vinegar from separating.
Ingredients
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.
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