Rice, Chicken and Avocado Salad
| 3 cups | cooked U.S. rice white or brown | 750 mL |
| 2 cups | chopped cooked chicken or shrimp | 500 mL |
| 2 | avocados, peeled and cut into 1/2-inch (1 cm) cubes | 2 |
| 1 cup | diagonally sliced celery | 250 mL |
| 1/2 | sweet green pepper | 1/2 |
| 1/4 cup | minced onion | 60 mL |
| 3 tbsp | lemon juice | 45 mL |
| 2 tbsp | vegetable oil | 30 mL |
| 1-1/2 tsp | salt | 7 mL |
| 1 tsp | sugar | 5 mL |
| 1/4 tsp | ground white pepper | 1 mL |
| 1 | clove garlic, minced | 1 |
| To taste | hot pepper sauce | to taste |
| Salad greens (optional) | ||
| Tomato wedges for garnish |
Combine rice, chicken, avocado, celery, green pepper and onion in large bowl. In small bowl, whisk together lemon juice, oil, salt, sugar, white pepper, garlic and hot sauce. Pour over rice mixture and lightly toss. Cover and refrigerate for 1 to 2 hours. Adjust seasonings, if necessary. Serve on salad greens and garnish with tomato wedges or use to make wrap sandwich.
Makes 6 servings.
Source www.riceinfo.com
*Check hot pepper sauce for gluten.
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