CHICKEN SALAD STUFFED AVOCADO
Ingredients:
6 fresh California avocados
12oz roasted chicken, diced
1 tablespoon D’Olivo Cranberry Pear White Balsamic Vinegar
2 1/2 oz. dried cranberries
3 oz. green onions, diced
1 oz. green onions, diced
4 oz. mayonnaise, as needed
salt and freshly ground Tellicherry Peppercorns to taste
Directions:
Combine all ingredients except the avocado and mix well.
Cut each avocado in half and remove the pit. Place two halves on each plate. Stuff each avocado half with a heaping 1/4 cup of the chicken salad. Enjoy!