1 pk wild and long grain rice
1 avocado
1 tbsp fresh lemon juice
4 scallions
12 pitted black olive
3 cup cooked chicken
1/4 cup red wine vinegar
2 tsp dijon mustard
1/2 cup vegetable oil
1/2 tsp sugar
1 tbsp fresh parsley
Garnish:
1/4 cup slivered almonds
12 cherry tomatoes

Procedures :
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.
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Category : Salad