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

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