California Almond and Chicken Salad
Submitted by Andi Schreibman

4 pieces of boneless cooked chicken
4 celery stalks
2 green onions
½ cup slivered almonds
1 head red leaf lettuce
1 round loaf French Bread
1 tomato
1 red bell pepper
1 green bell pepper

DRESSING:
2 avocados
½ cup sour cream
½ cup mayonnaise
1 tbls lemon juice
½ teas. Curry powder
¾ teas. Salt
pinch of pepper
In a small mixing bowl, whisk together together all dressing ingredients.

Dice chicken and place in bowl which already contains dressing. Chop celery, and green onions, then place in bowl. Add almonds and mix thoroughly.

Arrange lettuc bed on platter. Cut top off and hollow out bread and place on lettuce bed.

Place chicken mixture in bread.

Using a tomato, make a rose and place it on top of salad. Cut the remainder of the tomato into eight equal wedges. Place them in a wheel-like pattern around the outside edge of the platter.

Cut pepper tops and then scoop out center. Slice pepper vertically in half, followed by several ¼ inch strips. Arrange them in a wheel-like design around the tomato rose.