Ingredients:
1 package wild/brown rice mix, (cook)
1 large ripe avacado
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.Judy Garnett/pjxg05a
Servings: 4
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.
"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)
Chicken Avacado Rice Salad Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
