Avocado Stuffed With Chicken Salad

When we dig up the gold of the past, it must be beaten into useful coins for today. Past, present, and future belong together. The most joyful knowledge is that we are citizens of heaven. Our outlook goes beyond this world, and we are in training for eternity... [In getting older] one discovers something of the plan behind the happenings of the past. When we look back we realize that behind many events, which were not important in themselves, there is a design, an order, a continuity.

Corrie ten Boom

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) ---------------------------------------------- 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