Stuffed Avocado with Cranberry Chicken Salad
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Marvin L. Davis, Sweetwater Restaurant, Jackson, Wyo.
The National Culinary Review, October 2011
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)
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.
ACF reserves the right to remove inappropriate comments.