| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | English | 8 | Servings | |
INGREDIENTS
| 10 | oz | Chopped; cooked chicken (tuna may be substituted) |
| 2 | c | Cooked rice |
| 1 | cn | Small english peas; (8 1/2-ounce) |
| 1/2 | c | Chopped onion |
| 1 | c | Chopped or diced celery |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | c | Mayonnaise |
| 8 | md | Tomatoes |
| Lettuce | ||
| 1 | Avocado; (i use two unless they are very large) | |
| 1 | c | Mayonnaise |
| 1 | c | Sour cream |
| 1/2 | ts | Pepper |
| 1/2 | ts | Worcestershire sauce |
| 1/2 | ts | Onion juice |
| 1/4 | ts | Garlic powder |
| 1/2 | ts | Salt |
INSTRUCTIONS
AVOCADO DRESSING Combine chicken with all ingredients except tomatoes, lettuce and dressing. Chill. Remove stem ends from tomatoes. Cut from top about 3/4 of the way down each tomato in about 8 pieces. Spread tomatoes open on shredded lettuce or lettuce leaf. Fill with salad mixture and top with Avocado Dressing. Dressing: Place all ingredients in blender container. Blend until smooth. Chill. (If prepared well ahead of serving time, place avocado seed in dressing to prevent turning dark). Source: A Taste of Victoria Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98 Recipe by: The Best of the Best From Texas, p.53 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on May 7, 1998
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