Bart made this for us for dinner the other night. It’s a perfect spring-time meal—cool, filling, and delicious!
½ cup mayonnaise
2 tablespoons lemon juice
1 ½ cups diced cooked chicken
¼ cup finely chopped celery
Salt
1/3 cup coarsely chopped blanched almonds
2 ripe, firm avocados
8 leaves Bibb lettuce
Blend the mayonnaise and lemon juice together. Mix with the diced chicken and celery. Salt to taste and stir in the almonds. Peel the avocados and cut in half lengthwise. On each salad plate, place two lettuce leaves with one avocado half on top. Spoon one-fourth of the chicken salad into the hollow of each avocado half, letting some spill over onto the lettuce.
Makes 4 servings.
Recipe from: The Fannie Farmer Cookbook
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