Stuffed Avocado with Cranberry Chicken Salad

Pat Duran

By
@kitchenChatter

This recipe is from the Sweetwater Restaurant in Jackson, WY. Provided by Chef Marvin L. Davis.
This is one of the best chicken cranberry salads I have ever tasted. I hope you agree.


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Comments:

Serves:

6 servings (makes 4 cups)

Prep:

10 Min

Method:

Refrigerate/Freeze

Ingredients

6 large
fresh california avocados ( 7 oz. each)
3 c
roasted chicken, diced
2/3 c
diced celery
1/3 c
dried cranberries diced
1/3 c
red bell pepper, diced
2 Tbsp
green onions, diced
1/2 c
mayonnaise
salt and pepper to taste

Directions Step-By-Step

1
Combine all ingredients, except the avocado and mix well.
Cut each avocado in 1/2 and remove the pit. Place 2 halves on each plate. Stuff avocado half with a heaping 1/4 cup of the chicken salad.Serve chilled if desired.

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy