6 oz. sliced bacon
2 whole chicken breasts
2-3 green onions, sliced
1 (15-19 oz.) can garbonzo beans, drained
2 tbsp. wine vinegar
1 tbsp. sugar
1/2 tsp. dry mustard
1/4 c. water
3 sm. avocados

Cook bacon, drain, crumble and reserve. Cut each chicken breast in half and slice crosswise into 1/4 inch slices. Use some bacon fat to cook green onions and chicken until tender, stirring quickly. Remove from pan with slotted spoon. Add garbonzo beans, vinegar, sugar, mustard and water to drippings in skillet. Add chicken and heat.

Peel and cut each avocado in half and arrange on platter. Fill with chicken mixture, top with crumbled bacon and serve.