Title: Chicken/avacado rice salad (pjxg05a)
 Categories: Salads, Chicken, Vegetables, Beans
      Yield: 4 Servings
 
      1 pk Wild/brown rice mix; (cook)
      1    Large ripe avacado;
           Or two medium-size avocado
      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.