Chicken-Avacado Rice Salad (Pjxg05a)

Chicken Recipes 'To-Go'

Chicken Salad Recipes

Home |>

Contact|>

Ingredients:

1 package wild/brown rice mix, (cook)
1 large ripe avacado
1 or two medium-size avocado
1 tbsp fresh lemon juice
4 scallions, chopped
12 pitted black olives, sliced
3 cup chicken, cooked, bite-size
1/4 cup red wine vinegar
2 tsp dijon-style mustard
1/2 cup light vegetable oil
1/2 tsp sugar
1 tbsp fresh parsley, chopped

GARNISH

1/4 cup slivered almonds
1 or pine nuts, toasted
12 cherry tomatoes

Instructions:

Refrigerate cooked rice until cold. Peel the avacado and slice
lengthwise into 1/2 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.

Servings: 4

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

The chicken is the country's, but the city eats it. - George Herbert