2 1/2 c. cooked, chopped white chicken meat
1/2 c. finely chopped celery
1/3 c. finely chopped black olives
2 tbsp. lemon juice
Salt & pepper to taste
Tabasco to taste
2 lg. ripe avocados
2 hard-cooked eggs, chopped
Lettuce leaves

Combine the chicken, celery and olives. Add the lemon juice and seasonings and mix lightly. Cut avocados in halves; remove pits and carefully scoop out pulp. Cut pulp in cubes and gently fold into the chicken mixture. Serve salad on lettuce leaves and sprinkle with the eggs. NOTE: May substitute shrimp for chicken.