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

----------------------------------GARNISH----------------------------------
    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
  Garnett/pjxg05a