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| Chicken Avocado Salad
2 cups of finely chopped cold cooked chicken
1/2 cup of finely chopped celery
salt and pepper
1 tablespoon of fresh lemon juice
a dash of hot sauce
1/2 cup of mayonnaise
2 large ripe avocados
2 hard cooked eggs, sliced
Combine all ingredients except avocados and eggs. Halve avocado and remove seeds. Scoop out pulp and reserve avocado shells. Dice pulp and add to chicken mixture. Fill shells with mixture. Top with egg slices. Makes 4 servings. |
Salad Cookbooks
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