---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Vegetables
       Yield: 4 servings
       1 pk Wild/brown rice mix; (cook)
       1    Large ripe avacado
       1 tb Fresh lemon juice
       4    Scallions; chopped
      12    Pitted black olives; sliced
       3 c  Chicken; cooked, bite-size
     1/4 c  Red wine vinegar
       2 ts Dijon-style mustard
     1/2 c  Light vegetable oil
     1/2 ts Sugar
       1 tb Fresh parsley; chopped
     1/4 c  Slivered almonds
            OR pine nuts; toasted
      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, 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.Judy