Chicken and Avocado Salad Recipe
Ingredients
| 8 anchovy fillets, soaked in milk, rinsed and dried | ||
| 1 green onion (scallion), chopped | ||
| Tarragon | 2 Tablespoon, chopped | |
| Chives | 3 Tablespoon, chopped | |
| Parsley | 4 Tablespoon, chopped | |
| Mayonnaise | 1 1/4 Cup (16 tbs) | |
| Plain yogurt | 2/3 Cup (16 tbs) | |
| 2 tbsps tarragon vinegar | ||
| Pinch sugar and cayenne pepper | ||
| 1 large Boston or iceberg lettuce | ||
| Cooked chicken | 1 pound | |
| 1 avocado, peeled and cubed | ||
| Lemon juice | 1 Tablespoon | |
Directions
MAKING
1) In a food processor, combine together all the ingredients, except for the chicken, avocado and lettuce. Blend till the ingredients are smooth and well mixed. Refrigerate the mixture for at least 60 minutes so that the flavours can blend.
2) Tear the lettuce neatly into bite-sized pieces or shred it. Arrange on plates.
3) Top lettuce with the cooked chicken which has either been cubed or cut into strips.
4) Over the chicken, spoon the dressing.
SERVING
5) Serve immediately after garnishing with avocado cubes which have been tossed with lemon juice. Remaining dressing, if any, can be served on the side.
1) In a food processor, combine together all the ingredients, except for the chicken, avocado and lettuce. Blend till the ingredients are smooth and well mixed. Refrigerate the mixture for at least 60 minutes so that the flavours can blend.
2) Tear the lettuce neatly into bite-sized pieces or shred it. Arrange on plates.
3) Top lettuce with the cooked chicken which has either been cubed or cut into strips.
4) Over the chicken, spoon the dressing.
SERVING
5) Serve immediately after garnishing with avocado cubes which have been tossed with lemon juice. Remaining dressing, if any, can be served on the side.
Chef
