California Avocado Chicken Salad in a Half-shell

Ingredients

 * 3½ pounds boneless chicken breasts, skinned, cooked and shredded
 * ¼ cup fresh lemon juice
 * 2 cups celery, sliced
 * 2 cups green onions, chopped
 * 1 cup fresh cilantro, chopped
 * 3 red bell peppers, finely chopped
 * 1½ cups mayonnaise
 * salt and pepper to taste
 * 6 California avocados, halved and seeded
 * ¼ cup fresh lemon juice
 * 3 California avocados, seeded, peeled and diced
 * mixed seasonal fruit as needed

Directions

 * 1) Toss chicken with lemon juice in large bowl.
 * 2) Add celery, onions, cilantro, bell pepper, mayonnaise, salt and pepper.
 * 3) Cover and refrigerate at least 1 hour.
 * 4) Prepare avocado half-shells per order.
 * 5) Generously drizzle with lemon juice to prevent browning and to enhance flavor.
 * 6) Just before serving, gently toss chicken with diced avocado.
 * 7) Place two avocado half-shells on plate.
 * 8) Fill with chicken mixture.
 * 9) Garnish with mixed seasonal fruit.