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 avocado half with a heaping ¼ cup scoop of the chicken salad. Serve.
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 oz. If using smaller or larger size avocados, adjust quantity accordingly.
Photo: California Avocado Commission
