Chicken Salad on the Half Shell

• 2 cups diced, cooked chicken
• ½ cup mayonnaise
• ¼ cup syrup from pineapple
• ½ tsp. hot pepper sauce
• 1 cup chopped celery
• 1 cup pineapple cubes, drained
• ¼ cup slivered toasted almonds or other nuts

Blend mayonnaise, syrup from pineapple and hot pepper sauce. Toss chicken, celery, pineapple and almonds with dressing until lightly coated. Add salt, if needed. Chill. Meanwhile, cut avocados in half lengthwise and remove seed. Fill avocado halves with chicken salad. Dust with paprika, or fresh grated coconut and garnish with parsley.

Makes 4 to 6 servings.

This dish makes a Guest-of-Honor luncheon. Serve with potato chips, relish sticks, olives, and banana cream pie for dessert.