Chicken and Avacado with Rice Salad Recipe

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Ingredients 4-6 cups cooked white rice 1/2 lb ground beef or ground pork or ground chicken 3 tablespoons mirin (sweet rice wine vinegar) 2 tablespoons soy sauce 6 eggs 2 tablespoons sugar 1 (10 ounce) box frozen chopped spinach salt Directions 1Brown the meat in a medium non-stick skillet.

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Type: Chicken and Avacado with Rice Salad Free Cooking Recipe – Salad

the best!

Ingredients / Directions
1 pk wild and long grain rice
1 avocado
1 tbsp fresh lemon juice
4 scallions
12 pitted black olive
3 cup(s) cooked chicken
1/4 cup(s) red wine vinegar
2 teaspoon dijon mustard
1/2 cup(s) vegetable oil
1/2 teaspoon sugar
1 tbsp fresh parsley
1/4 cup(s) slivered almonds
12 cherry tomatoes Refrigerate cooked rice until cold.
Peel the avacado and slice lengthwise into 1/2 inch-thick strips. Coat with lemon juice
and refrigerate until well chilled.
In a large mixing bowl
combine the scallions
chicken and rice. Toss gently just until mixed.
In small bowl
mix vinegar
veg. oil
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.

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