Ingredients
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1 ea.Avocado
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4 oz.Brown Rice with Red Quinoa
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2 oz.Petite Broccoli Florets And Shredded Veggies Salad
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2 oz.Kale Parsnip Salad Mix
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1 oz.Aegean Greek Dressing
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3 oz.Patuxent Farms® Biscuit-Coated Chicken Chunks
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3 ea.Monogram® 16 oz. Container, Round
Preparation
Take one avocado, cut in half and remove seeds. Place the parsnip/kale blend into a clean and dry mixing bowl. Add the brown rice and red quinoa, and the Aegean Greek dressing. Then add the biscuit-coated chicken chunks. Mix the rice, salad mix and chicken with the Aegean Greek dressing until well-coated. Scoop the dressed rice blend into both halves of the hollowed-out portion of the avocado. Place on a clean, dry plate and serve.