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Avacado and Chicken Salad
Nb persons: 2
Yield:
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| 2 1/2 c. | cooked, chopped white chicken meat |
| 1/2 c. | finely chopped celery |
| 1/3 c. | finely chopped black olives |
| 2 tbsp. | lemon juice |
| Salt & pepper to taste | |
| Tabasco to taste | |
| 2 lg. | ripe avocados |
| 2 | hard-cooked eggs, chopped |
| Lettuce leaves |
Combine the chicken, celery and olives. Add the lemon juice and seasonings and mix lightly. Cut avocados in halves; remove pits and carefully scoop out pulp. Cut pulp in cubes and gently fold into the chicken mixture. Serve salad on lettuce leaves and sprinkle with the eggs. NOTE: May substitute shrimp for chicken.
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