Chicken and Avocado Salad

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CHICKEN AND AVOCADO SALAD
By Ruth Milstein, author of “Cooking with Love: Ventures into the New Israeli Cuisine.”

A chicken salad to dream of! Fresh, summery and sublime for any lunch or light meal you may choose! Serves 4.

1 head romaine lettuce, washed

Half of a roasted chicken

1 green pepper, washed and cut into 2 inches, julienne style

1 red pepper, washed and cut into 2 inches, julienne style

2 scallions, washed and cut into 1-inch pieces

4 ounces pitted black olives; sliced

1 avocado peeled and sliced lengthwise.

Sauce:

1/4 cup olive oil

1 tablespoon wine vinegar

2 tablespoons lemon juice

2 teaspoons maple syrup

Freshly ground black pepper

Tear off the lettuce and place into a serving bowl.

Remove the bones from the chicken and cut the meat into 2-inch strips. Then place on top of your lettuce.
Arrange the peppers, the scallions, sliced olives and the avocado on top of chicken and lettuce.

In a small bowl mix all the ingredients for the sauce. Pour the sauce over the salad ten minutes before serving. Do not mix.

Serve with fresh or toasted bread.

Ruth Milstein
Gardens, Farms & Local Flavors

 


About the Author:

Ruth is the author of Cooking with Love: Ventures into the New Israeli Cuisine, and Howard is a wine expert.

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