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CHICKEN SALAD STUFFED AVOCADO with LEMON GARLIC VINAIGRETTE
2 cups chopped rotisserie chicken
4 green onions, sliced thin
1 stalk celery, minced
2 cloves garlic, minced
Juice of 1 lemon
1 tablespoon blood orange vinegar*
1 tablespoon canola oil
1 tablespoon sugar
salt and pepper to taste
1 avocado or tomato per person

• Combine chicken and celery in mixing bowl.  
• Salt and pepper generously.
• In a small food processor blend garlic, green onions, lemon juice, vinegar, oil and sugar until well mixed.
• Pour vinegar mix into mixing bowl and toss well.
• If using tomatoes carve out centers with sharp knife.  Slice insides onto plate.  Salt and pepper generously.
• If using avocados carefully scoop out of shell with a large spoon and arrange on plate with tomato slices.  Salt and pepper generously.
• Fill centers with chicken salad.
• Serve with garlic toast points.

*or flavor of your choice