Chicken Avocado Salad

Categories:
poultry, salads

1 lb boneless chicken breasts; cut in 1 inch cubes
1 teaspoon garlic powder
2 chicken bouillon cubes
1 1/2 cup water
4 medium celery stalks; cut in 1/2 inch dice
1/2 green pepper; diced
2 tablespoon green onion; chopped
1 cup mandarin oranges; drained
1/2 cup raisins
lettuce
2 avocadoes, medium size; peeled, diced
sliced almonds ----Dressing----
1 cup mayonnaise
3 tablespoon orange juice
1 teaspoon cinnamon
1/2 teaspoon cayenne
1 1/2 tablespoon sugar

Dissolve garlic powder and bouillon cubes in the water. Pour over chicken and bake at 250 degrees for 40 minutes. Cool in fridge. In a large bowl, add celery, green pepper, onion, oranges, raisins and avocado. Mix all dressing ingredients together and add to the bowl. Drain chicken and add. Toss and serve on lettuce. Top with almonds. Serve with cantelope and kiwi.

Contributor: Laurie Lynch