| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Julyrs, Salads | 6 | Servings |
INGREDIENTS
| 3 | Avocados, ripe | |
| 1/4 | c | Orange Juice |
| 2 | c | Chicken, cooked and diced |
| 2 | Oranges, section and dice | |
| 1 | c | Celery, diced |
| 1/2 | c | Mayonnaise |
| 3 | T | Chili sauce |
| 1/8 | t | Paprika |
| 1 | t | Salt |
| 2 | T | Pimento, chopped |
INSTRUCTIONS
Peel avocados, cut in half lengthwise and brush with orange juice. Combine chicken, oranges and celery. Combine mayonnaise, chili sauce and seasonings. Add chicken mixture and blend thorougthly. Fill avocado halves with chicken mixture and top with chopped pimento. Serve on a bed of salad greens and garnish with additional orange sections. Source: 1954 Book of Salads From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 282
Calories From Fat: 175
Total Fat: 20.4g
Cholesterol: 5.1mg
Sodium: 801.1mg
Potassium: 731.1mg
Carbohydrates: 24.7g
Fiber: 6.9g
Sugar: 11.2g
Protein: 4.5g