Leftover chicken salad

1 Servings

Ingredients

QuantityIngredient
1poundsCooked chicken cut into small cubes
2Ripe but firm avocados
4Tomatoes
2Spring onions; chopped
2tablespoonsParsley; chopped
2ouncesRoasted cashew nuts
Lemon juice
Chopped parsley to garnish
3tablespoonsGround nut oil
1tablespoonWhite wine
1teaspoonFresh mustard
1Clove garlic; crushed
½teaspoonCaster sugar
Salt & freshly ground black pepper

Directions

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.