Chicken Avacado Rice Salad

• 1 package rice mix
• 1 large avocados
• 1 tablespoon lemon juice
• 4 each scallions, spring or green onions chopped
• 12 each black olives pitted, sliced
• 3 cups chicken cooked, bite-size
• 1/4 cup red wine vinegar
• 2 teaspoons dijon mustard
• 1/2 cup vegetable oil
• 1/2 teaspoon sugar
• 1 tablespoon parsley leaves chopped
• 1/4 cup almonds slivered
• 12 each cherry tomatoes

1. Refrigerate cooked rice until cold.
2. Peel the avacado and slice lengthwise into 1/2 inch-thick strips.
3. Coat with lemon juice, and refrigerate until well chilled.
4. In a large mixing bowl, combine the scallions, olives, chicken and rice.
5. Toss gently just until mixed.
6. In small bowl, mix vinegar, mustard, veg.
7. oil, sugar, and parsley.
8. Whisk together vigorously until completely combined.
9. Just before serving, add the avocado slices to the chicken and rice mixture.
10. Pour on dressing and toss gently to combine thoroughly.
11. Serve sprinkled with toasted nuts and cherry tomatoes.

rice mix, avocados, lemon juice, scallions, black olives, chicken, red wine vinegar, mustard, vegetable oil, sugar, parsley, almonds slivered, tomatoes

Taken from recipeland.com/recipe/v/chicken-avacado-rice-salad-45132 (may not work)