Chicken salad california style

Yield: 6 servings

Measure Ingredient
3 Avocados; ripe
¼ cup Orange Juice
2 cups Chicken; cooked and diced
2 Oranges; section and dice
1 cup Celery; diced
½ cup Mayonnaise
3 tablespoons Chili sauce
⅛ teaspoon Paprika
1 teaspoon Salt
2 tablespoons Pimento; chopped


Peel avocados, cut in half lengthwise and brush with orange juice. Combine chicken, oranges and celery. Combine mayonnaise, chili sauce and seasonings. Add chicken mixture and blend thorougthly. Fill avocado halves with chicken mixture and top with chopped pimento. Serve on a bed of salad greens and garnish with additional orange sections.

Source: 1954 Book of Salads

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