Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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 teaspoon | Salt |
| ½ teaspoon | Pepper |
| ½ cup | Mayonnaise |
| 8 mediums | Tomatoes |
| \N \N | Lettuce |
| 1 \N | Avocado; (i use two unless they are very large) |
| 1 cup | Mayonnaise |
| 1 cup | Sour cream |
| ½ teaspoon | Pepper |
| ½ teaspoon | Worcestershire sauce |
| ½ teaspoon | Onion juice |
| ¼ teaspoon | Garlic powder |
| ½ teaspoon | Salt |
AVOCADO DRESSING
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