File this under "Fancy Looking, But Easy to Make". Enjoy for a satisfying workday lunch or serve at an afternoon teaparty with fancy plates and a lace tablecloth, or any occasion in between.

CHICKEN SALAD STUFFED AVOCADO

Ingredients:

6 fresh California avocados

12oz roasted chicken, diced

1 tablespoon D’Olivo Cranberry Pear White Balsamic Vinegar

2 1/2 oz. dried cranberries

3 oz. green onions, diced

1 oz. green onions, diced

4 oz. mayonnaise, as needed

salt and freshly ground Tellicherry Peppercorns to taste

Directions:

Combine all ingredients except the avocado and mix well.

Cut each avocado in half and remove the pit. Place two halves on each plate. Stuff each avocado half with a heaping 1/4 cup of the chicken salad. Enjoy!