Chicken Avacado Rice Salad

This Chicken Avocado Rice Salad is a hearty and satisfying dish that balances earthy flavors with fresh brightness. The base of cooked wild and brown rice provides a chewy, nutritious foundation, while juicy chunks of cooked chicken add substantial protein. Creamy ripe avocado and salty black olives offer rich texture and savory depth, complemented by the sharp tang of red wine vinegar and Dijon mustard. Fresh lemon juice, chopped scallions, and parsley lift the dish with a zesty, herbal finish. Perfect for a light lunch, a picnic staple, or a healthy side dish, this salad comes together quickly with pantry staples. It&# 226;ÂÂs a versatile meal that tastes just as good cold as it does at room temperature.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 583.8

Dietary: Gluten-free

Description

This Chicken Avocado Rice Salad is a hearty and satisfying dish that balances earthy flavors with fresh brightness. The base of cooked wild and brown rice provides a chewy, nutritious foundation, while juicy chunks of cooked chicken add substantial protein. Creamy ripe avocado and salty black olives offer rich texture and savory depth, complemented by the sharp tang of red wine vinegar and Dijon mustard. Fresh lemon juice, chopped scallions, and parsley lift the dish with a zesty, herbal finish. Perfect for a light lunch, a picnic staple, or a healthy side dish, this salad comes together quickly with pantry staples. It&# 226;ÂÂs a versatile meal that tastes just as good cold as it does at room temperature.

Ingredients

1 package Wild/brown rice mix; (cook) 1/4 c Red wine vinegar
1 large Ripe avacado
2 teaspoons Dijon-style mustard
1 tablespoons Fresh lemon juice
1/2 cups Light vegetable oil
4 Scallions; chopped
1/2 teaspoons Sugar
12 Pitted Black olives; sliced
1 tablespoons Fresh parsley; chopped
3 cups Chicken; cooked, bite-size

Directions

1
Cook the wild and brown rice mix according to package instructions until tender; spread on a baking sheet to cool completely.
2
In a small bowl, whisk together the red wine vinegar, Dijon-style mustard, fresh lemon juice, light vegetable oil, and sugar to create the dressing.
3
Dice the ripe avocado and slice the black olives if not already prepared.
4
Chop the scallions and fresh parsley finely.
5
In a large mixing bowl, combine the cooled rice, cooked chicken pieces, diced avocado, sliced olives, scallions, and parsley.
6
Pour the prepared dressing over the salad ingredients and toss gently until everything is evenly coated.
7
Taste and adjust seasoning with salt and pepper if needed, then serve immediately or chill briefly before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 583.8kcal

% Daily Value *
Total Fat 23.3g36%
Saturated Fat 6.0g30%
Cholesterol 160.2mg54%
Sodium 152.8mg7%
Total Carbohydrate 35.1g12%
Dietary Fiber 16.3g66%
Sugars 14.9g
Protein 53.4g107%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, avocado, wild rice, brown rice, salad, healthy lunch, protein packed, dijon mustard, red wine vinegar, black olives, scallions, parsley, lemon juice, meal prep, pasta salad alternative, grain bowl, side dish, vegetable salad, light dinner

Read it online: https://www.chefs-mate.com/recipe/chicken-avacado-rice-salad/