Chicken and Avocado Salad
( SERVES 4 )
Many years ago, there was a good restaurant, Boodles, in my local shopping centre, and its dessert menu featured a sublime avocado cheesecake. I’m still searching for that recipe. Here are two perfect avocado salads for summer days.
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|4||Chicken breasts, boned|
|1 to taste||Salt & freshly ground pepper|
|2 tbsp||Oil, lightly flavoured (grapeseed or avocado)|
|1 tbsp||Olive oil|
|2 cups||Salad leaves|
|1 cup||Peas, fresh or frozen, blanched|
|½ cup||Mint leaves, fresh|
- Season the chicken with lemon zest, salt and freshly ground black pepper. Heat the light oil in a heavy-based frying pan and add the chicken pieces. Cook over a low heat for 5-6 minutes on each side until the meat is cooked through but still moist. Put the chicken aside. Preheat the oven to 180 degC.
- Tear the bread into small pieces and toss into a small roasting pan with the olive oil and butter, turning so all sides are well-coated. Bake for 8-10 minutes until golden and crunchy.
- To prepare the other ingredients, wash and dry the salad leaves and place in a bowl. Slice the avocados carefully, then add to the bowl with the peas and mint. Slice the chicken and add to the salad. Make the dressing by whisking the ingredients together.
- Pour over the salad, then mix everything together very gently so the avocado does not break up. Arrange on a serving plate and serve immediately as an entrée or luncheon dish.
This dish is best matched with
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