
- 3 1/2 cups shredded, cooked chicken
- 1/2 cup celery, finely chopped
- 2 ripe avocados, diced
- 2 eggs, hard boiled and finely chopped
Dressing
- 3/4 cup mayonnaise
- 1 small shallot, finely chopped
- 1/2 teaspoon garlic salt
- 1/2 teaspoon hot pepper sauce
- 2 tablespoons parsley, chopped
- 1 tablespoon capers, drained and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation
- Place chicken in large bowl, add celery. Set aside
- Prepare dressing by combining in a small bowl the mayonnaise, shallot, lemon juice, garlic salt, hot pepper sauce, parsley, capers, salt and pepper. Pour dressing over chicken and toss well to coat.
- Divide chicken salad between four plates. Sprinkle one-half of each avocado dice on each chicken salad. Add diced egg for garnish.