Chicken salad is a perennial lunch favorite, but it can get boring. Chef Davis elevates his version by piling it into avocado halves. The nutty flavor, smooth texture and rich green flesh of the avocados marry well with the cranberry-enhanced chicken mixture.
12 oz. roasted chicken, diced
5½ oz. celery, diced
2½ oz. dried cranberries
3 oz. red bell peppers, seeded and diced
1 oz. green onions, diced
4 oz. mayonnaise
Salt and pepper, to taste
6 fresh California avocados (7 oz. each)
1. In med. bowl, combine all ingredients except the avocado and mix well.
2. Cut each avocado in half and remove the pit. Place two halves on each plate.
3. Stuff each avocado half with a heaping ¼ cup scoop of the chicken salad. Serve two halves per plate.