Chicken avocado rice salad recipe
Chicken Avocado Rice Salad recipe
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Ingredients
| 4 | chicken breasts, cut into bite-sized size |
| 600 g | rice |
| 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 |
| ½ tsp | sugar |
| 1 tbsp | parsley, chopped |
Instructions
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.
Preparation time:
ca. 40 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Chicken avocado rice salad recipe
Recipe type: xarchivex
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