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Avocado-Chicken Salad Filling

1/4 pound fresh mushrooms, sliced

1 tablespoon butter, melted

1 (10 3/4-ounce) can cream of celery soup, undiluted

1/4 cup mayonnaise

3 tablespoons lemon juice

2 teaspoons Dijon mustard

Salt and freshly ground pepper to taste

3 teaspoons sugar (optional)

5 cups chopped cooked chicken breast

1 ripe avocado, peeled and sliced

Lemon juice

Lettuce leaves

2 tomatoes, cut into wedges

1. Saute mushrooms in butter until tender; set aside.
2. Combine soup and next 6 ingredients; add sugar, if desired, and mix well. Stir in mushrooms and chicken. Chill.
3. Dip avocado slices in lemon juice; chill.
4. To serve, arrange chicken mixture on lettuce leaves. Garnish with avocado slices and tomato wedges.

Makes 6 servings.