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    Tuesday, June 06, 2017

    A Revamp - Chicken Salad with Avocado and Cabbage

    I am re-posting this salad, funnily enough the Avocados are particularly nice at the moment, might be a bit expensive but we need a treat every so often, Yes?
    This salad has been designed as a Paleo Meal, by Paleo Pete Evans but it was really a little bland, so I have given it a boost
    As much as I love Avocados they can be a bit boring so I have added tomatoes, French Dressing and my favourite Sriracha Sauce for that extra lift
    Much better
    Almost like a Guacamole
    It might seem a bit silly to de-seed the cherry tomatoes but  the flesh stays intact and you get to keep the juice by pushing the seeds through a small sieve

    For 4 people

    I roasted my chicken especially…  click here for superb Roast Chicken, but you can use leftovers, poached chicken breasts, or buy a roast chicken from the Supermarket
    I used both breasts of the chicken for this salad
    Of course didn't waste the rest, took the leg and thigh meat, off the bones
    and made stock from the drippings and all the bones
    Look at all of that flavour sitting there
    2 cups of green cabbage, shredded
    Handful chopped parsley
    3 tablespoons Chopped Chives
    3 Tablespoons French Dressing

    1 ripe avocado, stone removed, lightly mashed
    8-10 cherry tomatoes de-seeded and chopped
    Keep the seeds and juice and squeeze through a sieve, reserve

    Slosh Sriracha Sauce  to taste
    Sea Salt and Freshly ground Black pepper
    3 tablespoons extra-virgin olive oil
    3 tablespoons lemon juice

    Small handful extra mixed herbs, torn (tarragon, parsley and more chives)
    Sea salt and freshly cracked black pepper
    2 tablespoons almonds, toasted and chopped

    Add cabbage to large bowl
    throw in herbs
    and dress with French Dressing
    Season with sea salt and pepper
    Break chicken up into bite size pieces
    Add to cabbage
    Meanwhile make your sort of guacamole
    Add tomato juice and sliced tomatoes to Avocado
    Add lemon juice and olive oil
    Season well with Salt and Pepper
    Taste and adjust seasoning if necessary
    Throw on top of the rest
    Toss and leave to sit
    Meanwhile toast almonds gently and chop
    Sprinkle over the salad
    Best to let sit for an hour or so to get those flavours through
    Serve at room temperature

    That's the ticket

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