Recipe - Chickenavacado Rice Salad

1 pack Wild/brown rice mix; (cook)
1 Large ripe avacado;
Or two mediumsize avocado
1 tablespoon Fresh lemon juice
4 Scallions; chopped
12 Pitted black olives; cut or sliced up
3 cup Chicken; cooked, bitesize
One fourth cup Red wine vinegar
2 teaspoon Dijonstyle mustard
One half cup Light vegetable oil
One half teaspoon Sugar
1 tablespoon Fresh parsley; chopped

GARNISH
One fourth cup Slivered almonds
Or pine nuts; toasted
12 Cherry tomatoes

Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise
into One half inchthick 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini