The arrival of this new dish inspired by the Mexican dip is the ideal accompaniment to margaritas on the patio. If made ahead, rice holds the flavors of this salad, absorbing the punchy chili, lemon and avocado taste of guacamole as it marinates. If desired, add one cup chopped tomatoes or garnish with cilantro.
|3 tbsp||lemon juice||45 mL|
|2 tbsp||vegetable oil||30 mL|
|1 tsp||granulated sugar||5 mL|
|1/2 tsp||white pepper||2 mL|
|2 cups||cooked Tex Farm Brown rice||500 mL|
|2 cups||cubed cooked chicken||500 mL|
|2||ripe avocados, diced||2|
|1||green chili pepper, finely diced||1|
|1||clove garlic, minced||1|
In large bowl, whisk lemon juice, oil, sugar and pepper. Add rice, chicken, avocado, chili pepper, onion and garlic; toss.
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