Avocado with Chicken Stuffing
Portion Size: ⅓ c. chicken salad in ½ avocado
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup light mayonnaise | |
| 4 tablespoon lemon juice | |
| 4 cups cooked chicken, diced | Trim all visible fat and skin |
| ½ cup celery, finely chopped | Wash, trim and finely chop |
| ¼ cup silvered almonds | Unsalted |
| ¼ teaspoon salt | |
| 4 ripe, firm avocados | Wash, cut in half, peel and remove seed. |
| 16 lettuce leaves | Wash and trim |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Blend the mayonnaise and lemon juice together. | |
| 2 | Mix with the diced chicken and celery. | |
| 3 | Add salt and stir in almonds. Chill. | |
| 4 | Peel the avocados, remove pit, and cut in half lengthwise. | |
| 5 | On each salad plate, place two lettuce leaves with one avocado half on top. | |
| 6 | Spoon 1/3 c. chicken salad mixture into the hollow of each avocado half, letting some spill over onto the lettuce. Serve Immediately. |
Posted in Chicken Lunch Recipes, Lunch Entrée
