Chicken Salad on the Half-shell

Ingredients

 * 3 ½ Pounds boneless Chicken breasts, skinned, cooked, and shredded
 * ¼ Cup + as needed fresh lemon juice
 * 2 Cups sliced celery
 * 2 Cups chopped green onion
 * 1 ½ Cups chopped red bell pepper (about 1/2 pound)
 * 1 Cup chopped fresh cilantro
 * 1 ½ Cups Mayonnaise
 * salt to taste
 * black pepper to taste
 * 15 California avocados, divided (7 1/2 lbs.)

Directions
Toss Chicken with 1/4 cup lemon juice.

Stir in celery, Onion, bell pepper, cilantro, Mayonnaise, salt, and pepper.

Cover and refrigerate at least 1 hour.

Per order - Halve and seed 1 avocado; brush with lemon juice.

Mound each half with Chicken mixture.

Garnish with 1/4 of an avocado, diced.