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    Meat/Fish: Chicken Avocado Salad


    Source of Recipe


    Jacques Pepin Short Cut Recipes

    List of Ingredients





    1 tablespoon sherry vinegar
    1 tablespoon soy sauce
    1/2 teaspoon Tabasco sauce
    3 tablespoons corn oil
    1 teaspoon sugar
    1/2 teaspoon salt
    1 teaspoon Worcestershire sauce
    3 minced scallions
    8 ounces cooked chicken breast, cooled
    1 small ripe avocado
    12 leaves lettuce

    Recipe



    Combine the vinegar, soy sauce, Worcestershire, Tabasco, oil, sugar and salt in a large bowl, blend thoroughly. Stir in scallions. Shred the chicken by pulling the meat apart along the grain, forming narrow strips. Add them to the dressing and toss well. 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. Arrange the salad on a bed of lettuce leaves and serve. 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. Serves 4.

 

 

 

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