From: Marvin L. Davis, Sweetwater Restaurant, Jackson, WY. Yield: 6 servings. 6 fresh California avocados, 8 oz. each 12 oz. roasted chicken, diced 5½ oz. celery, diced 2½ oz. dried cranberries 3 oz. red bell pepper, diced 1 oz. green onions, diced 4 oz. mayonnaise 1 oz. fresh lemon juice to taste, salt and pepper Combine all ingredients, except avocado, and mix well. Cut each avocado in half and remove the pit. Place two halves on each plate. Stuff each ...

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