Chicken and Avocado Salad
( SERVES 4 )

Listener 27/12/2012

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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.

Ingredients

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4	Chicken breasts, boned
1	Lemon, zest
1 to taste	Salt & freshly ground pepper
2 tbsp	Oil, lightly flavoured (grapeseed or avocado)
3 slices	Bread
1 tbsp	Olive oil
1 tbsp	Butter
2 cups	Salad leaves
2	Avocados
1 cup	Peas, fresh or frozen, blanched
½ cup	Mint leaves, fresh

Dressing

1	Lemon, juice
4 tbsp	Avocado oil
1 tsp	Dijon mustard
1 to taste	Salt & freshly ground pepper

Directions

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.