Fruity Chicken Salad
1 medium ripe avocado
1 T. lemon juice, divided
2 cups coarsely chopped Boston lettuce
1 1/3 cups cubed cooked chicken
8 oz. can pineapple, drained
1 small apple, cubed or chunked
1/4 cup chopped pecans or walnuts
1/3 to 1/2 cup mayonnaise
Peal avocado; cut in half lengthwise and remove pit. Slice half of the avocado; brush with half of the lemon juice. Chop remaining avocado and toss with remaining lemon juice.
In a bowl gently combine lettuce, chopped avocado, chicken, pineapple, apple, pecans and mayonnaise. Serve on bed of lettuce and top with sliced avocado.
Note: When doubling or tripling recipe, cube whole avocado and combine with ingredients.
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