| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dressings, Salads/ | 2 | Servings | |
INGREDIENTS
| 1 | c | Diced cooked chicken breast |
| 2 | T | Mayonnaise |
| 1 | t | Chopped orange zest |
| 1 | T | Chopped shallots |
| 1 | T | Chopped fresh red pepper |
| 1 | t | Chopped fresh chives |
| Salt, to taste | ||
| Freshly ground black pepper | ||
| to taste | ||
| 1 | Ripe avocado, halved pit | |
| removed and peeled | ||
| 4 | Radicchio leaves |
INSTRUCTIONS
In a bowl combine; chicken, mayonnaise, orange zest, shallots, red pepper, and chives. Season to taste with salt and pepper. Divide the salad between the two avocado halves, filling the cavity. To serve, place 2 radicchio leaves on each serving plate and top with an avocado half. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2224 broadcast 10-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-12-1997 Recipe by: Emeril Lagasse
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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 66
Total Fat: 7.5g
Cholesterol: 63.3mg
Sodium: 317.5mg
Potassium: 228.2mg
Carbohydrates: 5.4g
Fiber: <1g
Sugar: 1.6g
Protein: 22.2g