Chicken avocado rice salad recipe
Chicken Avocado Rice Salad recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
|4||chicken breasts, cut into bite-sized size|
|1||avocado, peeled, cut|
|1 tbsp||lemon juice|
|4||green onions, chopped|
|For the Dressing:|
|60 ml||red wine vinegar|
|120 ml||vegetable oil|
|2 tsp||Dijon mustard|
|1 tbsp||parsley, chopped|
Cook rice and set aside.
Coat avocado pieces with lemon juice, and refrigerate until well chilled.
Sauté chicken and onion until tender. Spoon into a large mixing bowl. Add rice and toss.
In small bowl, mix vinegar, mustard, vegetable oil, sugar, and parsley. Whisk together until completely combined.
Just before serving, add the avocado slices to the chicken and rice mixture. Pour on dressing and toss gently to combine.
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Chicken avocado rice salad recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.