Yield: 1 Servings
|1 pounds||Cooked chicken cut into small cubes|
|2||Ripe but firm avocados|
|2||Spring onions; chopped|
|2 tablespoons||Parsley; chopped|
|2 ounces||Roasted cashew nuts|
|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|
> 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.