Orange Avocado Chicken Salad
|Lime juice||1⁄4 Cup (4 tbs)|
|Salt||2 Teaspoon, divided|
|Cooked cubed chicken||4 Cup (64 tbs)|
|Frozen peas||2 Cup (32 tbs), thawed|
|Coarsely chopped carrots||1 Cup (16 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Minced parsley||1⁄3 Cup (5.33 tbs)|
|Mayonnaise/Salad dressing||1 Cup (16 tbs)|
|Orange juice||3 Tablespoon|
|Torn salad greens||1⁄4 Cup (4 tbs)|
|Navel oranges||6 Medium, peeled, sectioned|
|Ripe avocados||4 Medium, peeled, sliced|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
In a small bowl, combine lime juice and 5/4 teaspoon salt; cover and refrigerate.
In a large bowl, combine the chicken, peas, carrots, celery and parsley.
Combine the mayonnaise, orange juice, pepper and remaining salt; pour over chicken mixture and toss to coat.
Cover and refrigerate for at least 1 hour.
Place greens on a serving platter or individual plates.
Top with chicken salad; arrange orange sections and avocado slices around salad.
Sprinkle with green onions.
Drizzle with lime juice mixture.