More Great Recipes: Lunch

chicken Salad with Avocado


User Avatar
Member since 2009

Serves | Prep Time | Cook Time

Ingredients

1 tablespoon sherry vinegar
1 tablespoon dark soy sauce
1/2 teaspoon Tobasco sauce
3 tablespoons corn oil
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
3 each scallion minced
2 each chicken breast cooked, 8 oz total
1 small avocado ripe about 7 oz
12 leaves lettuce


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


Pairs Well With


Notes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11255 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51072 Downloads
FREE
Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls