California Avocado Chicken Salad in a Half-shell

From Recidemia
Jump to: navigation, search



  1. Toss chicken with lemon juice in large bowl.
  2. Add celery, onions, cilantro, bell pepper, mayonnaise, salt and pepper.
  3. Cover and refrigerate at least 1 hour.
  4. Prepare avocado half-shells per order.
  5. Generously drizzle with lemon juice to prevent browning and to enhance flavor.
  6. Just before serving, gently toss chicken with diced avocado.
  7. Place two avocado half-shells on plate.
  8. Fill with chicken mixture.
  9. Garnish with mixed seasonal fruit.