Chicken And Avocados Over Rice Salad
Contributed by: NAPSA
Avocado Jazzes Up Plain Jane Dinners
(NAPSA) - It's a snap to make an ordinary quick dinner extraordinary. The trick? Give old standards a flavor boost with ingredients like luscious avocados from Mexico, a handful of chopped cilantro and a zippy dressing. With a lovely golden green color and velvety-smooth texture, nutrient-dense avocados brighten the look of any dish while adding divine taste.
For example, toss cubes of buttery avocado from Mexico with already-cooked chicken and bottled salad dressing and serve over a rice and black bean salad with lettuce and tomato - it's delicious, satisfying and no work!
Other ways to easily and quickly transform a plain Jane dish into something special: Wrap scrambled eggs, shredded Cheddar cheese and slices of avocado in flour tortillas and serve with bottled salsa; scatter a mix of avocado cubes, sliced scallions and black olives tossed with hot sauce over plain cheese pizza or top a burger with a slice of pepper Jack cheese, dollop of BBQ sauce and slices of avocado from Mexico.
- 3 cups cooked rice
- 1 can (19-ounce) black beans, drained and rinsed
- 1 cup chopped fresh tomato
- 1 cup shredded lettuce
- 1/4 cup chopped cilantro
- 1/2 cup prepared oil and vinegar salad dressing, divided
- 2 cups shredded cooked chicken
- 2 fully ripened avocados from Mexico, halved, pitted, peeled and cut in 1-inch cubes
In a large bowl, combine rice, beans, tomato, lettuce, cilantro, and half of the salad dressing; toss. Spoon on a platter lined with lettuce, if desired. In the same bowl, combine chicken, avocados and remaining dressing. Spoon over rice salad.
For a free leaflet with more avocado recipes and serving ideas, either e-mail your request to: email@example.com or fax it to: 212-254-2452. Or send your request to: Mexican Avocado Leaflet, c/o Lewis & Neale Inc., Dept. N, 35 East 21st Street, New York, NY 10010.
Serving Size: Makes 6 Portions