Name: Chicken and avocado salad
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4
Ingredients: 2½ tbsp pine nuts; 1 ripe but firm avocado, diced; 500 gm white or Savoy cabbage, thinly shredded; 300 gm leftover roast chicken, shredded; 60 ml extra-virgin olive oil (optional) (¼ cup); 60 ml lemon juice (¼ cup); Small handful soft herbs, such as tarragon, flat-leaf parsley and chervil, coarsely torn

Chicken and avocado salad

Australian Gourmet Traveller recipe for chicken and avocado salad by Pete Evans.

Serves 4

Prep

20M

Cook

Total

26M

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A classic salad combo that works, every time.

Ingredients

2½ tbsp pine nuts

1 ripe but firm avocado, diced

500 gm white or Savoy cabbage, thinly shredded

300 gm leftover roast chicken, shredded

60 ml extra-virgin olive oil (optional) (¼ cup)

60 ml lemon juice (¼ cup)

Small handful soft herbs, such as tarragon, flat-leaf parsley and chervil, coarsely torn

Method

1.Preheat oven to 170C and roast pine nuts on a baking tray, shaking tray occasionally, until golden (4-6 minutes). Set aside to cool.

2.Mash the avocado to a creamy yet slightly chunky texture in a bowl, add cabbage, roast chicken, olive oil, lemon juice, herbs and pine nuts, toss to evenly dress salad with avocado, season to taste, transfer to a platter and serve.

Pete Evans

Styling by Deborah Kaloper

Ingredients

Method

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