Stuffed Avocado with Cranberry Chicken Salad
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Credit: Marvin L. Davis, Sweetwater Restaurant, Jackson, Wyo.
The National Culinary Review, October 2011
Ingredients
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
Salt and pepper, to taste
6 fresh California avocados (7 oz. each)
Instructions
Method: Combine chicken, celery, cranberries, red bell pepper, green onion, mayonnaise, lemon juice, salt and pepper; mix well. Cut each of the avocados in half; remove pit. Place two halves on each plate. Stuff each avocado half with heaping
¼ cup chicken salad.
Yield
6 servings
Tags
Main Dish, Poultry, The National Culinary Review
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