Easy

Put this on to cook in a Crock-Pot before leaving for work and come home in the evening to a mouthwatering dinner.

This recipe can be served as a main dish with a green salad and French bread or as a side dish with steak or seafood.

For a beautiful presentation, I like to cut the avocado in half, carefully scoop the meat from the shell, and then stuff the shell with the chicken salad. Garnish with dressing and a lemon wedge.

Esther Shaver owns one of the best bookstores in town. Her store, E. Shaver’s, was one of the first places to carry my cookbook. Not only is her store great, but so is her coleslaw!

To me, the secret to good slaw is the way you cut your cabbage. I have found that I prefer half of the cabbage coarsely chopped in a food processor and half hand-sliced very thin. Use outside dark green leaves, too, for color.

We serve this salad with most of our seafood dishes at the restaurant. It’s also quite good at an outdoor fish fry.