Avocado-Chicken Salad Filling

Creamy chicken salad with sautéed mushrooms and sliced avocado.

Recipe Ingredients:

1/4 pound fresh mushrooms, sliced
1 tablespoon butter, melted
1 (10.75-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 granulated sugar (optional)
5 cups chopped cooked chicken breast
1 ripe avocado, peeled and sliced
Lemon juice
Lettuce leaves
2 tomatoes, cut into wedges

Cooking Directions:

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.