Chicken and Avocado Salad

Avocado Chicken Salad.jpg

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

Ruth Milstein discusses family cooking and how to make her Chicken & Avocado Salad recipe.

 

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

 

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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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