Luncheon salad supreme

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


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

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