Chicken and Avocado Salad is a unusual salad is perfect for a relaxed summer lunch. Great and very vegetarian recipe, nice and fabulous

Serves: 4 

Preparation: 10 mins

Ingredients 

boneless, skinless cooked chicken 250 g

(4 Ib), shredded

red onion I small, thinly sliced

red apple I small, thinly sliced

walnuts 25 g (2 tablespoons), roughty chopped

golden raisins I tablespoon

avocados 2, peeled, stoned and sliced

mixed salad greens I bag

chopped dill I tablespoon

dill leaves to garnish

Dressing:

brown mustard I tablespoon

olive oil 3 tablespoons

white wine vinegar I tablespoon

superfine granulated sugar I teaspoon

garlic clove I, crushed

chopped thyme I teaspoon

Method 

Mix the chicken with the onion, apple, walnuts and raisins, then add the avocado slices.

Combine all the dressing ingredients, pour over the salad and toss well. Divide the salad leaves among four plates and top with the chicken salad. Serve sprinkled with dill.

Tips

To store a cut avocado, wrap it tightly in plastic wrap. smoothing the plastic right into the pit’s cavity to keep out the air and prevent discoloring.