---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Chicken, Vegetables, Beans
       Yield: 4 servings
       1 pk Wild/brown rice mix; (cook)
       1    Large ripe avacado;
            Or two medium-size avocado
       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.