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Chicken Salad on the Half-shell

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Ingredients Edit

Directions Edit

  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.

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