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Chicken and Avocado Salad

from the kitchen of Terri Burnett

1½ cups diced cooked chicken
2 cups prepared rice
¼ cup finely, diced celery
½ cup lite Miracle Whip
1 Tblsp. lemon juice
2 Tblsp. honey mustard
salt and pepper to taste
1 ripe, firm avocado, chopped
1/3 cup sliced almonds

Blend mustard, Miracle Whip, lemon juice in a pretty bowl.
Add celery, chicken and rice, toss to mix.
Season with salt and pepper.
Gently toss in the avocado.

Mix in almonds before serving or sprinkle on top.
Serve salad alone, with fresh fruit, melon, or atop sliced tomato.

Terri’s Notes:
~ Never cook chicken once! Grilled, baked, poached-double it. Don’t add sauce or breading to the extra portion, but cool it, cube or shred it, freeze it for sandwiches, casseroles, burritos or a quick summer salad.
~ Always save the couple cups of leftover rice, brown or white, put it in the freezer in a zip-lock bag to use to stretch or ‘fill in’ a soup, make a quick ‘bed’ to serve meat with sauce, or whip up a salad like this!


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