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Recipe Of The Week - Chicken & Avocado Salad

16.03.2015

This is a fantastic, tasty and convenient dish to quickly whisk up on a tiring Monday evening using the leftover chicken for Sunday evening’s roast meal.

Ingredients

  • 2 ½ tbsp. pine nuts
  • 500g white or Savoy cabbage, thinly shredded
  • 300g leftover roast chicken, shredded
  • 60ml extra virgin olive oil
  • 60ml lemon juice
  • 1 avocado
  • small handful soft herbs, coarsely chopped

 

serves 4

Method

  1. Preheat oven to 170C/150C fan and roast pine nuts on a baking tray, shaking tray occasionally, until golden (4-5 minutes) and set aside to cool.
  2. Mash the avocado to a creamy yet slightly chunky texture in a bowl, add cabbage, roast chicken, olive oil, lemon juice, herbs and pine nuts, toss to evenly dress the salad with avocado, season to taste, transfer to a platter and serve.

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