The avocado you use in this recipe should be fully ripe, and that means it will have a slight give to it when you press it between your palms. If it has about as much “give” to it as a baseball, let it ripen for a couple of days more at room temperature. But don’t refrigerate it because refrigeration puts a permanent stop to all ripening.
3 cups cooked, diced chicken
1 can (6-ounces) orange juice concentrate
3 tablespoons oil
1 tablespoon vinegar
1 tablespoon sugar
1/4 teaspoon dry mustard
1/4 teaspoon salt or to taste
1/8 teaspoon Tabasco
1 cup chopped celery
1/2 cup diced ripe olives
1 medium avocado, cut in small chunks
1/4 cup toasted, slivered almonds
In a blender or food processor, make dressing by blending orange juice concentrate, oil, vinegar, sugar, dry mustard, salt and Tabasco at high speed 5 seconds or until smooth. In a salad bowl combine chicken, celery, olives, avocado and almonds. Pour dressing over. Toss and chill at least 30 minutes before serving.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission