Chicken Salad A L Orange
|Cooked chicken||12 Ounce, cubed|
|Sliced celery||1 Cup (16 tbs)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Frozen orange juice concentrate||3 Tablespoon, thawed|
|Salad oil||3 Tablespoon|
|Dry mustard||1⁄8 Teaspoon|
|Bottled hot pepper sauce||3 Drop (Adjust Quantity As Per Taste)|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
In mixing bowl combine chicken, celery, and olives; cover and chill.
To make dressing, stir together orange juice concentrate, oil, sugar, vinegar, dry mustard, hot pepper sauce, and dash salt.
Fold in mayonnaise or salad dressing.
Pour over chicken mixture and toss lightly to coat.
Cover and chill.
Pit, peel, and slice avocado according to tip box below.
Peel and section orange.
Arrange avocado slices and orange sections on individual serving plates.
Mound chicken mixture in center.