File this under "Fancy Looking, But Easy to Make". Enjoy for a satisfying workday lunch or serve at an afternoon teaparty with fancy plates and a lace tablecloth, or any occasion in between.



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



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!

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