What's for Dinner?

This recipe makes a satisfying salad perfect for a hot summer night. You can use leftover home-cooked roasted or poached chicken, or deli-roasted chicken.

Serves 6

Ingredients:

2 avocados, halved, pitted and peeled
3 tablespoons lime juice
1 clove of garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 cups diced, cooked chicken breast
1 cup toasted, chopped California walnuts
1 cup finely chopped onion
3/4 cup finely chopped celery (about 3 ribs)
3 plum tomatoes, halved, seeded and chopped
6 (or more, depending on size) whole leaves of butter lettuce or radicchio

Directions:

Put the avocado in a large bowl and mash it with a fork until almost smooth. Stir in the lime juice, garlic, salt, pepper. Add the chicken, walnuts, onion, celery and tomatoes, and stir to coat with the avocado. To serve, place a leaf or two of lettuce on each plate, and mound the salad in the center.