Chicken and avocado salad

AT A GLANCE

  • Serves 4 people

  • 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 (¼ cup) extra-virgin olive oil (optional)
  • 60 ml (¼ cup) lemon juice
  • Small handful soft herbs, such as tarragon, flat-leaf parsley and chervil, coarsely torn
01   Preheat oven to 170C and roast pine nuts on a baking tray, shaking tray occasionally, until golden (4-6 minutes). Set aside to cool.
02   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.

Topics:

PINE NUTS, FAST, SUMMER, CABBAGE, CHICKEN, AVOCADOS, MAIN, SALAD, MODERN AUSTRALIAN, CHEFS' RECIPES

Recipe:

PETE EVANS

Photography:

MARK ROPER

Styling:

DEBORAH KALOPER

FEATURED IN

Feb 2015

Feb 2015

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