Stuffed Avocado with Cranberry Chicken Salad

From: Marvin L. Davis, Sweetwater Restaurant, Jackson, WY. Yield: 6 servings.

6 fresh California avocados, 8 oz. each

12 oz. roasted chicken, diced

5½ oz. celery, diced

2½ oz. dried cranberries

3 oz. red bell pepper, diced

1 oz. green onions, diced

4 oz. mayonnaise

1 oz. fresh lemon juice

to taste, salt and pepper

Combine all ingredients, except avocado, and mix well. Cut each avocado in half and remove the pit. Place two halves on each plate. Stuff each avocado half with a heaping ¼ cup scoop of the chicken salad. Serve.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 oz. If using smaller or larger size avocados, adjust quantity accordingly.

Photo: California Avocado Commission