California Avocado Chicken Salad in a Half-shell

Ingredients

 * 3 ½ 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
 * 1 ½ 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
Toss Chicken with lemon juice in large bowl.

Add celery, onions, cilantro, bell pepper, Mayonnaise, salt and pepper.

Cover and refrigerate at least 1 hour.

Prepare avocado half-shells per order. Generously drizzle with lemon juice to prevent browning and to enhance flavor.

Just before serving, gently toss Chicken with diced avocado.

Place two avocado half-shells on plate.

Fill with Chicken mixture.

Garnish with mixed seasonal fruit.