Salads

lorida Rice And Avocado Salad

(Milk Free, Wheat Free)
  • 3 Cups Cooked Rice, Cooled
  • 2 To 3 Cups Coarsely Chopped Cooked Chicken
  • 2 Avocados, Peeled And Cut In ½ Inch Cubes
  • 1 Cup Diagonally Sliced Celery
  • ½ Green Sweet Pepper, Cut In Slivers
  • ¼ Cup Minced Onion
  • 3 Tablespoons Lemon Juice
  • 2 Tablespoons Vegetable Oil
  • 1 ½ Teaspoons Salt
  • ¼ Teaspoon Ground White Pepper
  • 1 Clove Garlic, Minced
  • Liquid Pepper Sauce To Taste
  • Tomato Wedges, Optional
Combine Rice, Chicken, Avocados, Celery, Pepper, And Onion In Large Mixing Bowl. Measure Remaining Ingredients Except Tomatoes Into A Small Jar. Shake Well, Pour Over Rice Mixture. Toss Lightly. Cover And Refrigerate 1 To 2 Hours. Adjust Seasonings, If Necessary. Serve On Salad Greens And Garnish With Tomato Wedges And Avocado Slices, If Desired.
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