Summer Chicken Salad

Great summer salad for those hot summer days! Serve on a roll or on lettuce leaves.

Ingredients

2 rotisserie chickens or 2 chickens boiled. Boned, skinned and cut into bite-size pieces.

2 avocados, peeled, pitted and diced

2 tablespoons lemon juice

2 cup celery (with leaves), chopped

4 eggs, hard cooked and chopped

1/3 cup red onion, finely chopped

1 cup red seedless grapes, halved

1 cup mayonnaise

1/4 cup parsley flakes

1 teaspoon seasoned salt

1/2 teaspoon seasoned pepper

1/4 teaspoon celery seeds

1-2 tablespoons chicken stock

red leaf or Boston lettuce leaves

Paprika for color garnish

Directions

Place cut up chicken in large bowl. Add the lemon juice to the avocados, mix well, then add to the chicken, along with the next 4 ingredients. Mix well, but carefully to avoid breaking up. Cover and place in the refrigerator to chill until serving the salad. In a small mixing bowl, combine the mayonnaise, parsley, salt, pepper, celery seeds and stock. Mix well, then chill until mixing salad. Just before serving, pour the dressing over the salad and lightly mix. Make lettuce bowls with the lettuce leaves on individual salad plates. Divide the salad into 6 servings and fill the lettuce cups. Spritz with paprika over top of each salad and serve.

Makes 6 generous salads I generally only make half of this recipe.