Avocado,
Chicken & Walnut Salad
I need to give credit to Kayotic Kitchen - a great cooking blog for the inspiration and basic recipe.
4 avocados
14 oz cooked chicken meat (or grilled)
5 to 6 tbsp mayonnaise
2/3 tsp sea salt
1/8 tsp black pepper
1 clove garlic, crushed
6 spring onions with some of the green tops
1/4 cup cilantro leaves
A few Tbsp. finely chopped walnuts (+ a few for garnish)
Sprigs of cilantro for garnish
1 lime or some lime juice, fresh-squeezed (not bottled)
14 oz cooked chicken meat (or grilled)
5 to 6 tbsp mayonnaise
2/3 tsp sea salt
1/8 tsp black pepper
1 clove garlic, crushed
6 spring onions with some of the green tops
1/4 cup cilantro leaves
A few Tbsp. finely chopped walnuts (+ a few for garnish)
Sprigs of cilantro for garnish
1 lime or some lime juice, fresh-squeezed (not bottled)
Directions:
Dice the chicken. (I sauteed sliced breasts in olive oil, salt and pepper and have also used roasted chicken.)
Finely chop or mince the spring onions and add them to the chicken.
Stir in the salt, pepper, garlic and mayonnaise.
Squeeze in a tbsp lime juice and add the cilantro, finely chopped. Stir well.
Finely chop the walnuts and add them to the salad.
Peel the avocados, slice them in half and remove the pit and outer skin. Squeeze the remaining lime juice all over the avocados to keep them from
turning brown if desired.
Fill the avocado halves generously with the
chicken salad. Garnish with a few walnut pieces and finish them with cilantro sprigs. Place them on a bed of pea shoots. Serve with focaccia slices or melba toasts.
