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Avocado, Chicken, and Rice Salad
Avocado, Chicken, and Rice Salad Eileen Goltz | Meat
1 hour 15 minutes
45 minutes
4 servings

  • 3 cups wild and long grain rice, cooked and cooled
  • 1 avocado
  • 1 Tablespoon fresh lemon juice
  • ½ cup green onions, sliced thin
  • 12 pitted black olives
  • 3 cups cooked chicken
  • ¼ cup red wine vinegar
  • 2 teaspoon Dijon mustard
  • ½ cup olive oil
  • ½ teaspoon sugar
  • 1 Tablespoon fresh parsley
  • ½ cup water chestnuts, sliced
  • ¼ cup slivered almonds
  • 12 cherry tomatoes

  1. Peel the avocado and slice it lengthwise into ½-inch-thick strips. Coat the avocado with lemon juice, and refrigerate it until it’s well chilled.
  2. In a large mixing bowl, combine the green onions, water chestnuts, olives, chicken and rice. Toss gently just until mixed and then set it aside.
  3. In another bowl combine the vinegar, mustard, oil, sugar, and parsley. Whisk together vigorously until completely combined.
  4. Just before your are ready to serve add the avocado slices to the chicken and rice mixture.
  5. Pour the dressing over the rice mixture and toss gently to combine thoroughly.
  6. Place the salad in a serving bowl decorate the top with the cherry tomatoes and then sprinkled the top with the toasted almonds.

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