For an attractive way to serve chicken and rice, mount it in the center of a ring of alternate slices of avocado and tomato. It can be served on individual plates, if you wish, or on a large platter for a buffet.
Salads and Their Dressings, Section 2, Card 38
Chicken and Rice Salad
- 1 cup long-grain rice cooked
- 1/2 cup chicken cooked and diced
- 1/3 cup ham cooked and diced
- 2 tablespoons green pimiento-stuffed olives sliced
- 1 tablespoon onion minced
- 1/2 cup celery sliced
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- salt and pepper to taste
- 2 avocados unpeeled
- 2 to matoes sliced
Combine all ingredients in a mixing bowl, except for the avocado and tomatoes. Mix together until well combined.
Line the outer edges of a large round serving platter with lettuce leaves.
Slice avocados but do not peel. Alternate the avocado and tomato slices in a circle around the other edges of the platter.
Mound the chicken mixture in the center and serve.