Avocado and Apple Chicken Salad

From: Chef Roberto Santibañez for Avocados from Mexico. Yield: 24 servings, 1½ cups each.

12 cups cooked chicken, cut into 1" pieces

6 cups diced sweet red apple

3 cups thinly sliced celery

3 cups lightly toasted pecans, coarsely chopped

3 cups roughly chopped flat-leaf (Italian) parsley

1½ cups chopped red onion

½ cup chopped mint

½ cup chopped jalapeno pepper

1 Tbsp. salt

¾ cup fresh lemon juice

6 Tbsp. olive oil

12 fully ripened Avocados from Mexico, halved, pitted, peeled and diced

In large bowl, combine chicken, apple, celery, pecans, parsley, onion, mint, jalpeno, salt, lemon juice and olive oil. Toss gently. Add avocado; toss gently until all ingredients are combined, leaving some diced avocado visible while mashing some. Serve over mixed greens garnished with more avocado, parsley and grapes, if desired.