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CHICKEN SALAD ON THE HALF SHELL
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Ingredients

  • 3.500 3 ½ lbs.
    Cooked chicken, shredded
  • 0.250 ¼ cup
    + as needed Fresh lemon juice
  • 2.000 2 cups
    Celery, sliced
  • 2.000 2 cups
    Green onion, chopped
  • 1.500 1 ½ cups
    Red bell pepper, chopped
  • 1.000 1 cup
    Fresh cilantro, chopped
  • 1.500 1 ½ cups
    mayonnaise
  • 0.000
    Salt and black pepper
  • 6.000 6
    California Avocados

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Instructions

  1. Toss chicken with 1/4 cup lemon juice; stir in celery, onion, bell pepper, cilantro, mayonnaise, salt and pepper.
  2. Cover and refrigerate at least 1 hour.
  3. Per Order: Halve and seed 1 avocado, brush with lemon juice. Mound each half with chicken mixture.

Nutrition information per serving

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