astray recipes: Leftover chicken salad

Categories: None
Yield: 1 Servings

Measure	Ingredient
1 pounds	Cooked chicken cut into small cubes
2	Ripe but firm avocados
4	Tomatoes
2	Spring onions; chopped
2 tablespoons	Parsley; chopped
2 ounces	Roasted cashew nuts
	Lemon juice
	Chopped parsley to garnish
3 tablespoons	Ground nut oil
1 tablespoon	White wine
1 teaspoon	Fresh mustard
1	Clove garlic; crushed
½ teaspoon	Caster sugar
	Salt & freshly ground black pepper

GARLIC VINAIGRETTE

> From: srasheed@... (Sam M Rasheed) Split the avocado in half, remove the stone and skin, and cut the flesh into neat slices. Brush with lemon juice. Slice the tomatoes and arrange alternately with the avocado around the outer edge of a flat serving dish.

Mix the chicken with spring onions, parsley and nuts. Whisk together the garlic vinaigrette ingredients and use enough to coat the chicken well.

Pile the mixture in the center of the avocado and tomato. Brush the avocado and tomato with a little dressing and sprinkle everything lightly with chopped parsley. Serves 4-6.

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Nov 25, 1998, converted by MM_Buster v2.0l.

leftover chicken salad