Ingredients

• Dressing
• 2 ripe avocados
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon fresh dill weed (or 1/4 teaspoon dry dill)


• Salad
• 1 head iceberg lettuce
• 2 cups cubed chicken breast meat (canned or cooked and cut into cubes)
• 1 cup celery, thinly sliced (about 1/8-inch-thick pieces)
• 3 tablespoons thinly sliced green onions (about 1/8-inch-thick pieces)
• 1 ripe avocado, halved, peeled and sliced into 12 crescents

Directions

Dressing
Remove peels and seeds from avocados. In a medium mixing bowl, combine all ingredients, and with an electric hand-held mixer, blend on medium until mixture is smooth and creamy with no lumps. Serve with salad, as a dip for raw vegetables, or as a garnish for other dishes.

Salad
In a medium mixing bowl, combine chicken, celery and onion and gently toss. Place an iceberg lettuce leaf on each of the 4 serving plates. Tear enough lettuce leaves for 4 servings (about 1 1/2 - 2 cups per serving or more or less if you like), and place on top of each whole lettuce leaf. Mound chicken mixture on top of torn lettuce leaves. Place 3 avocado crescent slices on top of salad, then each salad with equal portions of the dressing.