Chicken/Avacado Rice Salad
Description
This International salad features Wild/brown rice mix; (cook, Ripe avacado;. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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; choppedGARNISH1/4 c Slivered almonds Or pine nuts; toasted 12 Cherry tomatoes
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Refrigerate cooked rice until cold.
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Peel the avacado and slice lengthwise into 1/2 inch-thick strips.
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Coat with lemon juice, and refrigerate until well chilled.
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In a large mixing bowl, combine the scallions, olives, chicken and rice.
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Toss gently just until mixed.
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In small bowl, mix vinegar, mustard, veg.
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oil, sugar, and parsley.
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Whisk together vigorously until completely combined.
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Just before serving, add the avocado slices to the chicken and rice mixture.
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Pour on dressing and toss gently to combine thoroughly.
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Serve sprinkled with toasted nuts and cherry tomatoes
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 23.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.1mg1%
- Total Carbohydrate 4.9g2%
- Dietary Fiber 0.4g2%
- Sugars 0.1g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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