Chicken-Avocado Salad

I serve this a lot when we have hot weather. It's easy to prepare and can be prepared a couple of hours ahead of time and kept cold in the refrigerator. Serve hot garlic bread with this...the different tastes complement each other.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  large  ripe avocados, cut in half and seeds removed
• 2  hard-boiled eggs, sliced
• 2  cups  finely chopped cold  cooked chicken
• 1⁄2 cup  finely chopped celery
• 1  tablespoon lemon juice
• 1⁄2 cup mayonnaise
• 1  dash  hot pepper sauce (optional)
•  salt and pepper
•  lettuce leaf

Directions

1. Scoop the pulp out of the avocado shells, reserving the shells.
2. Dice pulp.
3. Combine the Chicken, celery, lemon juice, mayonnaise and hot pepper sauce in a large bowl.
4. Salt and pepper to taste.
5. Add the diced avocado pulp to the chicken mixture and toss gently.
6. Fill avocado shells with chicken mixture and top with egg slices.
7. Serve on a bed of lettuce leaves.