Yield: 8 Servings
|10 ounces||Chopped; cooked chicken (tuna may be substituted)|
|2 cups||Cooked rice|
|1 can||Small english peas; (8 1/2-ounce)|
|½ cup||Chopped onion|
|1 cup||Chopped or diced celery|
|1||Avocado; (i use two unless they are very large)|
|1 cup||Sour cream|
|½ teaspoon||Worcestershire sauce|
|½ teaspoon||Onion juice|
|¼ teaspoon||Garlic powder|
Combine chicken with all ingredients except tomatoes, lettuce and dressing.
Chill. Remove stem ends from tomatoes. Cut from top about ¾ of the way down each tomato in about 8 pieces. Spread tomatoes open on shredded lettuce or lettuce leaf. Fill with salad mixture and top with Avocado Dressing.
Dressing: Place all ingredients in blender container. Blend until smooth.
Chill. (If prepared well ahead of serving time, place avocado seed in dressing to prevent turning dark).
Source: A Taste of Victoria
Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98 Recipe by: The Best of the Best From Texas, p.53 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on May 7, 1998