For a beautiful presentation, I like to cut the avocado in half, carefully scoop the meat from the shell, and then stuff the shell with the chicken salad. Garnish with dressing and a lemon wedge.
Recipe information
Yield
serves 8
Ingredients
3
cups cooked, diced chicken
3
cups cooked white rice
2
avocados, peeled, diced, and tossed with 1 tablespoon lemon juice (to prevent browning)
3
/4 cup chopped onion
1
cup mayonnaise
1 to 2
teaspoons pepper
1
teaspoon salt
1
/4 cup chopped fresh parsley
Avocado Dressing
1
large avocado, peeled and mashed with 2 tablespoons lemon juice
1
cup mayonnaise
1
/2 cup sour cream
1
/2 teaspoon Worcestershire sauce
1
/3 cup chopped onion
2
cloves garlic, minced
1
teaspoon salt
Dash of cayenne pepper
(yields 2 cups)
Need to make a substitution?
Preparation
Step 1
Mix all ingredients and chill. Pass with avocado dressing.
Avocado Dressing
Step 2
Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad.