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Source: America's Favorite Food Associations

Rice and Avocado Salad
This Rice and Avocado Salad is a great addition to a summer picnic.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 0 minutes
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3 cups rice, cooked, cooled
2 cups chicken, chopped, cooked
2 avocados, peeled and cut into 1/2 inch cubes
1 cup celery, diagonally sliced
1/2 green bell pepper, cut into julienned strips
1/4 cup onion, minced
3 tablespoons lemon juice
2 tablespoons Crisco® Vegetable Oil
1 1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon ground white pepper
1 garlic clove, minced
salad greens, optional
to taste hot pepper sauce
tomato, wedges, for garnish

Combine rice, chicken, avocados, celery, green pepper and onion in large bowl. Place lemon juice, oil, salt, sugar, white pepper, garlic and pepper sauce in small jar with lid; shake well. Pour over rice mixture. Toss lightly. Cover and refrigerate 1 to 2 hours. Adjust seasonings, if necessary. Serve on salad greens. Garnish with tomato wedges.

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