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.
