Chicken Avocado Salad
|Cooked rice||3 Cup (48 tbs)|
|Chopped cooked chicken||3 Cup (48 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Dried parsley flakes||1 Teaspoon|
In a large bowl combine the cooked rice, chopped chicken, sliced celery, and sliced green onion. Cover the rice mixture; chill for several hours.
Use a sharp knife to cut the avocado in half lengthwise. Twist the avocado gently to separate the two halves. Tap the seed with the blade of the knife so the blade remains in the seed. Twist and gently lift out the seed. Use the sharp knife to peel the halved avocado.
For the dressing, mash the avocado pulp. Stir in the mayonnaise or salad dressing, milk, vinegar, parsley flakes, and salt. Cover and chill for several hours.
Just before serving, pour the dressing over the rice mixture; toss lightly to coat. Arrange lettuce leaves on plates. Serve the salad atop lettuce. Garnish with avocado slices and tomato wedges, if desired.