Chicken & Avocado on Iceberg Recipe
Summary
Main IngredientChicken
Ingredients
1 stewing chicken cooked
4 tablespoons salad oil
2 tablespoons fresh lime juice
1/4 teaspoon ground ginger
1 large head of iceberg lettuce, washed and dried
1 cup sliced celery
1 large ripe avocado
Directions
1. Cool chicken until easy to handle; remove skin and white and dark meat from frame in chunks as big as possible, then slice into thin bite-size pieces. (You should have about 4 cups.) Place in medium-size bowl. Save broth for making soup another day.
2. Combine salad oil, lime juice and ginger in a cup; sprinkle over chicken; toss to coat well; cover; chill.
3. At serving time, place a large lettuce leaf on each plate; shred remaining lettuce; toss with celery, and divide evenly onto lettuce leaves. Top with mounds of marinated chicken.
4. Peel avocado, remove seed and cut into thin lengthwise slices; arrange 3 on top of each mound of chicken to garnish.
2. Combine salad oil, lime juice and ginger in a cup; sprinkle over chicken; toss to coat well; cover; chill.
3. At serving time, place a large lettuce leaf on each plate; shred remaining lettuce; toss with celery, and divide evenly onto lettuce leaves. Top with mounds of marinated chicken.
4. Peel avocado, remove seed and cut into thin lengthwise slices; arrange 3 on top of each mound of chicken to garnish.
