This recipe is ideal as a starter or even a quick lunch.
It is perfect to make from left-over chicken Sunday roast.
It is easy to make and can look so beautiful and stylish on a plate with just careful layering.
If you are going to cook this during mid-week, I suggest to just grill a few chicken breast. Load them with lots of spices such as salt and pepper and mixed herbs to start with. 😉
Chicken And Avocado Salad
This recipe will assume that you are cooking for a starter for a dinner party for 6. Otherwise, just adjust the amount of the ingredients if you are just making it from chicken roast left-over for yourself and partner.
Ingredients:
1 whole roast chicken (get a ready roasted chicken in rotisserie)
200ml mayonnaise
1 lemon, juiced
3 ripe avocados
125ml hazelnut oil
1 tbsp cider or white wine vinegar
125g mixed salad leaves
Method of Preparation:
Carefully cut off the meat from the chicken carcass; Ensure that there are no bones in the meat. Cut the meat in little cubes.
Place the chicken in a good size dish, add the lemon to the chicken and stir.
Add the mayonnaise to bind the meat.
Halve the avocados, gently peel and de-stone. Cut into thin wedges.
Place the avocados into the serving plates. Each plate should have slices from half an avocado.
Artistically top the avocados with the chicken mayonaisse.
Place the hazelnut oil and white wine vinegar in a lidded container and give it a good shake to mix the liquids.
Pour this dressing into the salad leaves. Mix well.
Neatly add the leaves to each of the plate..
Serve with some bread.
Enjoy!