Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Wild/brown rice mix; (cook) 1/4 c Red wine vinegar
1 Large ripe avacado 2 ts Dijon-style mustard
1 tb Fresh lemon juice 1/2 c Light vegetable oil
4 Scallions; chopped 1/2 ts Sugar
12 Pitted black olives; sliced 1 tb Fresh parsley; chopped
3 c Chicken; cooked, bite-size

----------------------------------GARNISH----------------------------------
1/4 c Slivered almonds 12 Cherry tomatoes
OR pine nuts; toasted

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

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