Chicken Avocado Salad
Barry & Evelyn Brumitt
Originally From: Jacques Pepin Short Cut Recipes
Serving Size: 4
Preparation Time: 0:30
1. Combine the vinegar, soy sauce, worchester, Tobasco, oil, sugar and salt in
a large bowl, blend thoroughly. Stir in scallions.
2. Shred the chicken by pulling the meat apart along the grain, forming narrow
strips. Add them to the dressing and toss well.
3. Make an incision around the widest portion of the avocado, cutting through
to the pit and twist the ends in opposite directions until the halves
separate. Remove the pit. Using the sharp knife, slice through the flesh
clear to the skin every 1/2 inch one way and then the other, creating a
checkerboard pattern in both halves. Then using a spoon, scoop out the precut
cubes of avocado and add them to the bowl. Toss gently with the chicken and
dressing.
4. Arrange the salad on a bed of lettuce leaves and serve. Barry and I serve
on French bread buns or slices. We create a waterfall effect with sprouts and
finely diced scallions. Makes a very filling sandwich.
Notes: Recipe works with turkey, roast pork, or veal
Serving Ideas: Serve salad on French bread and with sprouts and scallions
Suggested Wine: Beer and white dry Chardonnay works well.
From the Dinner Co-op