Creamy chicken salad with sautéed
mushrooms and sliced avocado.
Avocado-Chicken Salad
Filling
- 1/4 pound fresh mushrooms, sliced
- 1 tablespoon butter, melted
- 1 (10 3/4-ounce) can cream of celery soup,
undiluted
- 1/4 cup mayonnaise
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- Salt and freshly ground pepper to taste
- 3 teaspoons granulated sugar (optional)
- 5 cups chopped cooked chicken breast
- 1 ripe avocado, peeled and sliced
- Lemon juice
- Lettuce leaves
- 2 tomatoes, cut into wedges
- Saute mushrooms in butter until tender;
set aside.
- Combine soup and next 6 ingredients; add
sugar, if desired, and mix well. Stir in mushrooms and chicken.
Chill.
- Dip avocado slices in lemon juice; chill.
- To serve, arrange chicken mixture on lettuce
leaves. Garnish with avocado slices and tomato wedges.
Makes 6 servings.
loading
|
