Leftover chicken salad

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.

Similar recipes