Roast Chicken Salad
10
cups baby leaf spinach
5 1/2 cups roast chicken, cooled and roughly shredded
4 scallions, finely sliced into rings
1 cup chopped fresh cilantro
2 ripe avocados
1 1/2 teaspoons Maldon salt, or table salt to taste
Finely grated zest of 1 lime
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
Freshly ground black pepper.
5 1/2 cups roast chicken, cooled and roughly shredded
4 scallions, finely sliced into rings
1 cup chopped fresh cilantro
2 ripe avocados
1 1/2 teaspoons Maldon salt, or table salt to taste
Finely grated zest of 1 lime
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
Freshly ground black pepper.
In a
large mixing bowl, combine spinach leaves, chicken, scallions and about
3/8 cup of cilantro.
Halve
the avocados, and discard pits. Scoop out curls with a spoon, or peel avocados,
and cut fruit into chunks or slices. Add to the salad.
In a
small bowl, stir together salt, lime zest and lime juice. Whisk in oil and
pepper to taste. Pour over salad, tossing gently by hand to mix.
Arrange salad on a large
plate or in a salad bowl, and sprinkle with remaining chopped cilantro.
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