Creamy Stuffed Avocado

1 pound boneless, skinless
chicken breasts
1 stalk celery
1⁄4 cup chopped onion
2 tablespoons light mayonnaise
1 tablespoon light sour cream

1⁄2 cup finely shredded iceberg
lettuce
1⁄4 cup diced celery

1⁄2 teaspoon celery salt
6 ounces small frozen peas,
thawed
White pepper to taste
5 medium avocados, ripe, firm
Lemon juice or olive oil
Celery salt to taste
Purple chard or red lettuce
Paprika

1. Place chicken breast, celery stalk and onion into medium pot and bring to boil.
Reduce heat and simmer 1 hour. Remove chicken. Strain and discard vegetables.
Shred chicken. (Note: Chicken will be approximately 10 ounces cooked.)
2. Combine mayonnaise, sour cream, lettuce, celery, celery salt, peas and white
pepper in medium bowl. Stir well. Add shredded chicken; mix thoroughly.
Adjust seasonings to taste.
3. Cut avocados in half lengthwise and remove pit. Peel and trim a little off the
bottom so that the half sits upright. Brush with lemon juice or olive oil. Lightly
sprinkle with celery salt.
4. Scoop 1⁄4 cup chicken mixture into each avocado half. Place avocado onto plate
with bed of purple chard or red lettuce. Sprinkle with paprika.

Makes 10 servings
Per Serving: 227 calories, 18.9g fat (2.7g saturated, 9.8g monounsaturated, 2.1g polyunsaturated),
21mg cholesterol, 161mg sodium, 10.5g carbohydrate (7g dietary fiber), 11.5g protein