About 1-1/2 hours before serving: Cook chicken: Rinse chicken, its giblets, and neck with running cold water. Place chicken, breast-side down, in 5-quart saucepot or Dutch oven; add giblets, neck, 1 teaspoon salt, and 2 inches water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken is fork-tender. Remove chicken to large bowl; refrigerate 20 minutes or until easy to handle. (Save broth for use in soup or gravy another day.) Discard skin and bones; cut meat and giblets into bite-sized pieces. Dice ham. In large bowl, mix ham, chicken pieces, celery, mayonnaise, milk, lemon ,juice, pepper, and 1/2 teaspoon salt. Cut avocado lengthwise in half; remove seed and peel. Carefully cut avocado into bite-sized pieces; gently stir avocado into chicken mixture. Makes 5 main dish servings. salad 31