SMOKED CHICKEN AND CRANBERRY SALAD

Preparation Method :

• Blanch the sugar snap peas, rinse and drain.
• Peel, pit and slice the avocados and toss in the lemon juice.
• Carve the chicken carefully, slice the white meat. Divide the legs into thighs and drumsticks and trim the wings. Cover with plastic wrap and refrigerate.
• Put the cranberries in a bowl. Stir in the apple juice, then cover and soak for about 20 - 30 minutes.
• Separate the lettuce hearts, arrange on a large serving platter with the avocados, sugar snap peas, watercress, arugula and chicken.
• Mix all the dressing ingredients with salt and pepper to taste and blend them to powder.
• Drain the cranberries and mix them with the dressing, then pour over the salad. Serve immediately, scattered with walnuts.