Chicken Salad on the Half-shell

Ingredients

 * 3½ pounds boneless chicken breasts, skinned, cooked, and shredded
 * ¼ cup + as needed fresh lemon juice
 * 2 cups sliced celery
 * 2 cups chopped green onion
 * 1½ cups chopped red bell pepper (about ½ pound)
 * 1 cup chopped fresh cilantro
 * 1½ cups mayonnaise
 * salt to taste
 * black pepper to taste
 * 15 California avocados, divided (7½ lbs.)

Directions

 * 1) Toss chicken with ¼ cup lemon juice.
 * 2) Stir in celery, onion, bell pepper, cilantro, mayonnaise, salt, and pepper.
 * 3) Cover and refrigerate at least 1 hour.
 * 4) Per order - halve and seed 1 avocado; brush with lemon juice.
 * 5) Mound each half with chicken mixture.
 * 6) Garnish with ¼ of an avocado, diced.