3 c. cooked chicken, diced in 1/2 inch pieces
1 1/2 c. celery, chopped fine
1/2 c. diced avocado pear
2 tbsp. lemon juice
1 c. toasted slivered almonds
3/4 c. mayonnaise
1/4 tsp. salt
1/2 head lettuce

Mix chicken and celery together. Sprinkle the lemon juice over avocado pear. Add to chicken and celery along with 1/2 cup of almonds. Fold together carefully and then add the mayonnaise. Again fold with care.

Place lettuce around the edge of a salad bowl. Arrange the chicken mixture inside the ring of lettuce. Sprinkle the remainder of the slivered almonds over the top. Chill in refrigerator for 1 hour. Serves 3-6.