Ingredients:

• 3 C cooked rice, cooled
• 2-3 C cooked chicken, coarsely chopped
• 2 avocados, peeled and cut in ½-inch cubes
• 1 C celery, diagonally sliced
• ½ green sweet pepper, cut in slivers
• ¼ C onion, minced
• 3 T. lemon juice
• 2 T. vegetable oil
• 1 ½ tsp. salt
• ¼ tsp. ground white pepper
• 1 clove garlic, minced
• Liquid pepper sauce, to taste
• Tomato wedges, optional

Instructions:

1. Combine rice, chicken, avocados, celery, pepper, and onion in large mixing bowl.
2. Measure remaining ingredients except tomatoes into a small jar.
3. Shake well, pour over rice mixture.
4. Toss lightly.
5. Cover and refrigerate 1-2 hours.
6. Adjust seasonings, if necessary.
7. Serve on salad greens and garnish with tomato wedges and avocado slices, if desired.