Yield: Makes 6 servings.

3 cups cooked rice, cooled 2 cups chopped cooked chicken 2 avocados, peeled and cut into 1/2-inch cubes 1 cup diagonally sliced celery 1/2 green bell pepper, cut into julienned strips 1/4 cup minced onion 3 tablespoons lemon juice 2 tablespoons vegetable oil 1 1/2 teaspoons salt 1 teaspoon sugar 1/4 teaspoon ground white pepper 1 clove garlic, minced Hot pepper sauce to taste Salad greens (optional) Tomato wedges or roses 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.

Meal Part: Salad   Preparation: One-Dish Meal, Quick and Easy   Special Diets: Gluten-Free   Main Ingredient: Fruit, Vegetables, Poultry   Cuisine Type: American

Nutrition Facts Calories 344   % Daily Value* Total Fat 18g Cholesterol 38mg Sodium 845mg Total Carbohydrate 31g Dietary Fiber 2g Protein 16g