Rice, Chicken and Avocado Salad

Rice, Chicken and Avocado Salad

Try using grilled chicken in this recipe which makes a great summer salad or wrap filling.

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Ingredients
  • 3 cups (750 mL) cooked white or brown USA Rice
  • 2 cups (500 mL) chopped cooked chicken or shrimp
  • 2 avocados, peeled and cut into 1/2-inch (1 cm) cubes
  • 1 cup (250 mL) diagonally sliced celery
  • 1/2 sweet green pepper
  • 1/4 cup (50 mL) minced onion
  • 3 tbsp (45 mL) lemon juice
  • 2 tbsp (30 mL) vegetable oil
  • 1-1/2 tsp (7 mL) salt
  • 1 tsp (5 mL) sugar
  • 1/4 tsp (1 mL) ground white pepper
  • 1 clove garlic, minced
  •  Hot pepper sauce, to taste
  •  Salad greens (optional)
  •  Tomato wedges for garnish
Directions
  1. Combine rice, chicken, avocado, celery, green pepper and onion in large bowl.
  2. 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 1 to 2 hours. Adjust seasonings, if necessary.
  3. Serve on salad greens and garnish with tomato wedges or use to make wrap sandwich.