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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.
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