Chicken Avocado Salad

2 boneless chicken breasts,
(4 halves)
1 large stalk celery, thinly sliced
2 tbsp. milk
1/8 tsp. pepper
1/2 tsp. salt
1/4 lb. cooked ham, diced
1/3 c. mayonnaise
1 tbsp. lemon juice
1 large avocado, cut into bite size chunks

Cook chicken, cool.  Then cut into bite size chunks.

Mix with ham, celery, mayonnaise, milk, lemon uice, pepper and salt.  Gently stir avocado into chicken mixture.  May be served chilled or at room temperature.

Makes 5 main dish servings, or 8-10 individual salads.

Pat Swanson