Stuffed California Avocado with Cranberry Chicken Salad
|Yield: 4 cups|
|6||Fresh California Avocados (7 oz. each)*|
|12||oz.||roasted chicken, diced|
|5 1/2||oz.||celery, diced|
|2 1/2||oz.||dried cranberries|
|3||oz.||Red bell pepper, diced|
|1||oz.||green onions, diced|
|As needed||Salt and pepper to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Combine all ingredients except the avocado and mix well.
- Cut each avocado in half and remove the pit. Place two halves on each plate. Stuff each avocado half with a heaping ¼ cup scoop of the chicken salad. Serve.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.