Chicken Avocado Salad Recipe

Ingredients:

• Mixed Salad Leaves – 125 gms, rinsed and dried (beetroot greens, radicchio, escarole and endive)
• Boneless Cooked Chicken – 400 gms, shredded
• Satsuma – 2, separated into segments
• Celery Sticks – 2, thinly sliced
• Red Onion – 1/2, halved and thinly sliced
• Fresh Chives – 2 tblsp, snipped
• Avocados – 2
• Toasted Sunflower Seeds – to garnish

For the Dressing:

• Extra Virgin Olive Oil – 125 ml
• Chinese Rice Wine Vinegar – 3 tblsp
• Dijon Mustard – 1/2 tsp
• Salt and Pepper – as required

Method:

1. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
2. Put the salad leaves into a bowl, add about one third of the dressing and lightly toss.
3. Add the chicken, satsuma, celery, onion, chives and the remaining dressing and toss again.
4. Cut the avocados in half and remove the stone, then peel away the skin.
5. Cut the flesh into thin slices, add to the other ingredients and gently toss together, making sure the avocado slices are completely coated with the dressing so they don’t discolour.
6. Arrange on individual plates, sprinkle with sunflower seeds and serve with pitta crisps on the side.