50+ Friends Club Cookbook
Salads and Dressings
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Brick's Chicken-Avocado Salad
From the Kitchen of:
Brick
2
cups
finely chopped cooked chicken
1/2
cup
finely chopped celery
salt and pepper to taste
1
tbsp
fresh lemon juice
dash
hot pepper sauce
1/2
cup
mayonnaise
2
large avocados
2
hard cooked eggs, sliced
Combine all ingredients except the avocados and eggs.
Halve two large avocados and remove the seeds. Scoop out the avocado and reserve the shells.
Dice the avocato meat and add to the chicken mixture.
Fill the shells with the chicken mixture.
Top with egg slices.
Serves four.