| 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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