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)
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.
