Gramma Sue’s Chicken Salad
3 cups cooked chicken chopped fine or shredded (vegetarians use two small cans of Fry Chick)
2 stalks celery small diced
2 Tlbs red onion small diced
2 stalks green onion small diced
1 red bell pepper small diced
¼ c finely chopped fresh basil
1 c. cooked orzo
Place all of the above ingredients in a large mixing bowl. Pour dressing over ingredients and mix well.
1 c. mayonnaise (vegetarians can use vegan mayonnaise)
1 fresh lemon squeezed, about 1-1/2 to 2 Tlbs
1 1/2 to 2 tsp. cumin (I like the taste but 2 tsp may be too strong for some)
1 tsp onion powder
1 tsp garlic powder
Salt and pepper to taste
Wisk ingredients together in small bowl until smooth and pour over Chicken Salad mixture.
For each plate serving place
1 cup iceberg lettuce shredded or cut into bit sized pieces
1 cup baby spinach cut into bite sized pieces
½ avocado pitted and skinned. (sprinkle with lemon juice to keep from turning brown)
Place avocado half on top of bed of lettuce. Scoop Chicken Salad over top of avocado half…about a cup.
Place favorite bread cut in half or at an angle on each side of the plate. I used flat bread. You can use any bread you like.