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Ingredientes
- 1 pkt Wild/brown rice mix, (cook)
- 1 lrg ripe avacado
- 1 Tbsp. Fresh lemon juice
- 4 x Scallions, minced
- 12 x Pitted black olives, sliced
- 3 c. Chicken, cooked, bite-size
- 1/4 c. Red wine vinegar
- 2 tsp Dijon-style mustard
- 1/2 c. Light vegetable oil
- 1/2 tsp Sugar
- 1 Tbsp. Fresh parsley, minced
- 1/4 c. Slivered almonds Or possibly pine nuts, toasted
- 12 x Cherry tomatoes
Direcciones
- Chill cooked rice till cool. Peel the avacado and slice lengthwise into 1/2 inch-thick strips. Coat with lemon juice, and chill till well chilled. In a large mixing bowl, combine the scallions, olives, chicken and rice. Toss gently just till mixed. In small bowl, mix vinegar, mustard, veg. oil, sugar, and parsley. Whisk together vigorously till completely combined. Just before serving, add in the avocado slices to the chicken and rice mix. Pour on dressing and toss gently to combine thoroughly. Serve sprinkled with toasted nuts and cherry tomatoes.Judy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 629g | |
| Recipe makes 4 servings | |
| Calories 957 | |
| Calories from Fat 788 | 82% |
| Total Fat 88.1g | 110% |
| Saturated Fat 13.05g | 52% |
| Trans Fat 0.7g | |
| Cholesterol 90mg | 30% |
| Sodium 110mg | 5% |
| Potassium 1260mg | 36% |
| Total Carbs 18.43g | 5% |
| Dietary Fiber 5.6g | 19% |
| Sugars 11.69g | 8% |
| Protein 26.88g | 43% |
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