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3 cups cooked rice, cooled
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2 cups chicken, chopped, cooked
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2 avocados, peeled and cut into 1/2 inch cubes
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1 cup celery, diagonally sliced
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1/2 green bell pepper, cut into julienned strips
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1/4 cup onion, minced
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3 tablespoons lemon juice
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2 tablespoons Crisco® Vegetable Oil
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1 1/2 teaspoons salt
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1 teaspoon sugar
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1/4 teaspoon ground white pepper
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1 garlic clove, minced
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to taste hot pepper sauce
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