Ingredients:
1 whole chicken breast (I used a leftover baked chicken); cubed
1/2 stick celery; minced
1 avocado, ripe and halved pit removed
Mayonnaise to taste
Mustard to taste
Salt to taste
Directions:
Mix all ingredients together in a bowl until well blended. Slice avocado in half removing the pit. Scoop the chicken salad mixture into both halves of the avocado. Serve chilled.
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