Chicken Avocado Boats the Editors of Publications International, Ltd.
Chicken Avocado Boats
Makes 6 servings
|3||large ripe avocados, cut in half and pitted|
|6||tablespoons lemon juice|
|1-1/2||tablespoons grated onion|
|1/4||teaspoon celery salt|
|1/4||teaspoon garlic powder|
|Salt and pepper to taste|
|2||cups diced cooked chicken|
|1/2||cup (2 ounces) shredded sharp Cheddar cheese|
|Snipped chives for garnish|
- Preheat oven to 350°F. Sprinkle each avocado half with 1 tablespoon lemon juice; set aside.
- Combine mayonnaise, onion, celery salt, garlic powder, salt and pepper in medium bowl. Stir in chicken; mix well.
- Drain any excess lemon juice from avocado halves. Fill avocado halves with chicken mixture; sprinkle with cheese.
- Arrange filled avocado halves in single layer in baking dish. Pour water into same dish to depth of 1/2 inch. Bake filled avocado halves 15 minutes or until cheese melts. Garnish, if desired.
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