1 1/2 c. diced cooked chicken
1 c. thinly sliced celery
1 tbsp. lemon juice
1/2 tsp. grated lemon rind
2 finely chopped green onions
1/2 tsp. salt
1/8 tsp. paprika
1/4 c. white table wine
1 med. ripe avocado
1/2 c. coarsely chopped salted cashews
1/3 c. mayonnaise

Combine chicken, lemon juice, rind, onions, salt, paprika and wine. Let stand in refrigerator for several hours to blend flavors. When ready to serve cut avocado in half, remove pit and skin. Cut into small chunks or balls. Add with celery, nuts and mayonnaise to chicken mixture. Toss lightly. Serve in crisp lettuce cups or creme puffs. Makes 5-6 servings.