One of my favorite foods on the planet is avocado. As soon as I see a recipe that incorporates it, I feel compelled to try it. After making this, I am so glad I live by that guideline. My MIL works at the library part-time, and she has a wonderful habit of sending me home with the cookbooks they either remove from circulation or people donate but they can't use. Some books are hit or miss, others I can't wait to use. I saw this recipe the first time I flipped through this particular book, this is the first recipe I stumbled upon, and I was sold.
Chicken Avocado Boats3 large ripe avocados
6 T lemon juice
3/4 cup mayonnaise
1 1/2 T grated onion
1/4 tsp celery salt
1 tsp garlic powder (or more to taste)
salt and pepper to taste
2 cups diced cooked chicken breast
1/2 cup shredded 2% cheddar cheeseSlice each avocado in half, lengthwise. Remove each pit and sprinkle each with 1T lemon juice. Preheat oven to 350. Combine mayonnaise, onion, celery salt, garlic, salt, and pepper. Stir in chicken and mix until well-coated. Drain excess lemon juice from avocado halves. Fill avocado halves with equal amounts chicken mixture. Sprinkle with cheese. Arrange avocados in a single layer in a baking dish. Add water to the dish to a 1/2 inch depth. Bake 15 minutes until cheese melts and chicken is heated through. Serve warm with a green salad. from the Treasury of Creative Cooking
These are, simply put, awesome. One or two make a serving, though if you're watching fat and calories, one is best. The good news is that they're filling, especially if you eat it with a green salad and some brown rice on the side.