Chicken Avacado Rice Salad

Ingredients

1 package wild
1 ripe avacado
16 ml lemon juice
4 scallions
12 slices pitted black olives
425 gr chicken
60 ml wine vinegar
10 ml dijon-style mustard
120 ml vegetable oil
2 gr sugar
2 gr parsley
32 gr slivered almonds
12 cherry tomatoes

Instructions

Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise into 1 cm-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