Avocado-Chicken Salad Filling
Creamy chicken salad with sautéed mushrooms and sliced avocado.
1/4 pound fresh mushrooms, sliced
1 tablespoon butter, melted
1 (10.75-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
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.