Chicken Salad-Stuffed Avocado

Chicken Salad-Stuffed Avocado

Ingredients:
1 Hass avocado
1 cup diced poached chicken
2 tablespoons minced celery
½ shallot, minced
½ teaspoon Dijon mustard
3 tablespoons crème fraîche
2 tablespoons sliced almonds

Directions:
Pinch of Harvest Eating House Seasoning ()
1. Cut the avocado in half. Remove the pit and discard.
2. Cut a small slice off the back of each half of the avocado shell, so they will sit
level and become little “bowls” for the salad. Scoop out each half of the avocado
and chop it into small pieces.
3. Combine the avocado, chicken, celery, shallot, mustard, crème fraîche, almonds,
and seasoning in a mixing bowl. Fold carefully to incorporate but not mash all of
the ingredients.
4. To serve, scoop large portions of the salad into each empty avocado half.
CHICKEN SALAD FINGER SANDWICH
PREP TIME: 10 MINUTES | READY IN: 10 MINUTES
This light chicken salad is wonderful due to the addition of crème frâiche and
tarragon, which, in my opinion, is an underused herb. Delicate flavors are really
nice on soft wheat bread.
MAKES 5½ CUPS