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.