Chicken & Avocado on Iceberg
|Stewing cooked chicken||1|
|Salad oil||4 Tablespoon|
|Lime juice||2 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Iceberg lettuce head||1 Large, washed|
|Celery||1 Cup (16 tbs), sliced|
|Ripe avocado||1 Large|
1. Cool chicken until easy to handle; remove skin and white and dark meat from frame in chunks as big as possible, then slice into thin bite-size pieces. (You should have about 4 cups.) Place in medium-size bowl. Save broth for making soup another day.
2. Combine salad oil, lime juice and ginger in a cup; sprinkle over chicken; toss to coat well; cover; chill.
3. At serving time, place a large lettuce leaf on each plate; shred remaining lettuce; toss with celery, and divide evenly onto lettuce leaves. Top with mounds of marinated chicken.
4. Peel avocado, remove seed and cut into thin lengthwise slices; arrange 3 on top of each mound of chicken to garnish.