Florida Rice and Avocado Salad

• 3 cups cooked rice, cooled
• 2 cups cooked chicken, cubed
• 2 avocados, cut into 1/2-inch cubes
• 1 cup celery, diagonally sliced
• 12 cup green bell pepper, julienned
• 14 cup onion, minced
• 3 tablespoons fresh lemon juice
• 2 tablespoons vegetable oil
• 1 12 teaspoons salt
• 1 teaspoon sugar
• 14 teaspoon white pepper
• 1 garlic clove, minced
• hot pepper sauce, to taste
• salad greens (optional)
• tomatoes, cut in wedges for garnish

1. Place lemon juice, oil, salt, sugar, white pepper, garlic and pepper sauce in a small jar with lid; shake well.
2. Pour over everything else except the rice and toss to mix well as you want to be sure to coat the avocado.
3. Add the rice and mix.
4. Cover and refrigerate 1 to 2 hours.
5. Adjust seasonings and serve on salad greens if used, garnishing with tomato wedges.
6. NOTE: I did not include the time to cook the rice.

rice, chicken, avocados, celery, green bell pepper, onion, lemon juice, vegetable oil, salt, sugar, white pepper, garlic, pepper sauce, salad greens, tomatoes

Taken from www.food.com/recipe/florida-rice-and-avocado-salad-219380 (may not work)