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California Chicken Salad

3 cups chicken breast meat, cooked, diced
2 cups cherry tomatoes, halved
3 scallions, chopped
1/3 cup horseradish
1/3 cup bacon sour cream dip
1/2 teaspoon salt
1/2 teaspoon pepper
2 avocados, peeled, pitted and sliced

1. In a medium bowl, stir together the chicken, cherry tomatoes, scallions and sour cream
   dip. Season with salt and pepper.
2. Arrange avocado slices on four salad plates. Spoon chicken salad over avocado and serve.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.