Chicken Salad on the Half-shell

Ingredients

• 3½ pounds boneless chicken breasts, skinned, cooked, and shredded
• ¼ cup + as needed fresh lemon juice
• 2 cups sliced celery
• 2 cups chopped green onion
• 1½ cups chopped red bell pepper (about ½ pound)
• 1 cup chopped fresh cilantro
• 1½ cups mayonnaise
• salt to taste
• black pepper to taste
• 15 California avocados, divided (7½ lbs.)

Directions

1. Toss chicken with ¼ cup lemon juice.
2. Stir in celery, onion, bell pepper, cilantro, mayonnaise, salt, and pepper.
3. Cover and refrigerate at least 1 hour.
4. Per order - halve and seed 1 avocado; brush with lemon juice.
5. Mound each half with chicken mixture.
6. Garnish with ¼ of an avocado, diced.