Chicken Avacado Rice Salad
Yield
4 servingsPrep
20 minCook
0 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
rice
mix |
*
|
| 1 | large |
avocados
|
*
|
| 1 | tablespoon |
lemon juice
|
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 12 | each |
black olives
pitted, sliced |
*
|
| 3 | cups |
chicken
cooked, bite-size |
|
| ¼ | cup |
red wine vinegar
|
|
| 2 | teaspoons |
dijon mustard
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | teaspoon |
sugar
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| Garnish | |||
| ¼ | cup |
almonds
slivered |
*
|
| 12 | each |
cherry tomatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
rice
mix |
*
|
| 1 | large |
avocados
|
*
|
| 15 | ml |
lemon juice
|
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 12 | each |
black olives
pitted, sliced |
*
|
| 7.1E+2 | ml |
chicken
cooked, bite-size |
|
| 59 | ml |
red wine vinegar
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 118 | ml |
vegetable oil
|
|
| 2.5 | ml |
sugar
|
|
| 15 | ml |
parsley leaves
chopped |
|
| Garnish | |||
| 59 | ml |
almonds
slivered |
*
|
| 12 | each |
cherry tomatoes
|
|
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.
