1 package wild/brown rice mix, (cook)
1 large ripe avacado
1 tbsp fresh lemon juice
4 scallions, chopped
12 pitted black olives, sliced
3 cup chicken, cooked, bite-size
1/4 cup red wine vinegar
2 tsp dijon-style mustard
1/2 cup light vegetable oil
1/2 tsp sugar
1 tbsp fresh parsley, chopped
GARNISH
1/4 cup slivered almonds
1 or pine nuts, toasted
12 cherry tomatoes
Directions
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
Servings: 4 servings
Chicken Avacado Rice Salad Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Rice; Salad
The History of Recipes
Food historians have tracked the existence of recipes way back into the distant past, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. However, these, old cookbooks were just very simple pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move into The time of the roman empire 25BC a man called Apicius assembled a few documents which described recipes enjoyed by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main meal and dessert, a style of dining still practiced today. Additionally, he describes how the ancient cooks were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern chefs for example bay, rue and dill. Later, there are two books which were published in the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that we all know today, but rather descriptions of the types of food prepared by the cooks of the rich and wealthy people of the period. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from the East, including spices like basil and coriander. These new foods and tastes led to a surge in cookery books, most of which still exist in private collections. During the following few hundred years, the powerful families of the West tried to offer the most extravagent meals, and as a result the best chefs and their recipe collections became highly prized. However, it was during the 1800s the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe books are starting to become popular as a result of increased literacy, people having increased free time and disposable income. The arrival of television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicken Avacado Rice Salad recipe.
