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.