Avocados Stuffed with Lemon-Tarragon Chicken Salad
- Active Time 10m
Transform leftover chicken into an elegant lunch or appetizer with the fresh flavors of tarragon, lemon and creamy ripe avocado.
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice, plus more for avocado
- 1 tablespoon minced fresh tarragon
- 1/4 cup minced onion
- 1 1/2 cups diced cooked chicken
- Salt and freshly ground pepper, to taste
- 3 medium avocados
- Lettuce leaves for serving
In a medium bowl, stir together the mayonnaise, lemon juice, tarragon and onion. Fold in the chicken. Season with salt and pepper.
Halve and pit the avocados. Gently rub some lemon juice over the exposed flesh to prevent browning. Scoop about 1/4 cup of the chicken salad mixture into each of the avocado halves. Plate each half on a lettuce leaf and serve.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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