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Thursday, October 16, 2014,4:53 PM by
V.Chitralekha

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CHICKEN AVOCADO SALAD

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
  • Put the salad leaves into a bowl, add about one third of the dressing and lightly toss. Add the chicken, satsumas, celery, onion, chives and the remaining dressing and toss again.
  • Cut the avocados in half and remove the stone, then peel away the skin. Cut the flesh into thin slices, add to the other ingredients and gently toss together, making sure the avocado slices are completely coated with dressing so they don't discolour.
  • Arrange on individual plates, sprinkle with sunflower seeds and serve with pitta crisps on the side.

INGREDIENTS

  • 150 grams mixed salad leaves
  • 500 grams boneless cooked chicken, shredded
  • 4 satsumas, separated into segments
  • 4 celery sticks, thinly sliced
  • 1 red onion, halved and thinly sliced
  • 4 tablespoon snipped fresh chives
  • 4 avocados
  • Toasted sunflower seeds, to garnish
  • Pitta crisps, to serve

Dressing

  • 150 ml sesame oil
  • 5 tablespoon Chinese rice wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper

9 comments for “Chicken Avocado Salad”

  • Posted Thursday, February 16, 2023 at 10:32:03 PM

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