Chicken and Avocado Salad |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is a great way to use up leftover chicken and makes a nice lunch or light dinner. From Now You're Cookin' Spanish! Ingredients:
2 cups cooked chicken, cut into cubes |
8 anchovy fillets, soaked in milk, rinsed and dried |
1 small red onion, minced |
2 tablespoons fresh tarragon, chopped |
2 tablespoons fresh chives, chopped |
4 tablespoons fresh parsley, chopped |
1 1/4 cups mayonnaise |
2/3 cup plain yogurt |
2 tablespoons tarragon vinegar |
1 pinch hot chili flakes |
1 pinch granulated sugar |
1 romaine lettuce, shredded |
1 avocado, cubed |
Directions:
1. Combine all of the ingredients, except the chicken, avocado, and lettuce, in a food processor and process until smooth.
2. Refrigerate this dressing for a least one hour for the flavours to mingle.
3. When ready to serve, arrange the shredded lettuce on plates, top with the cubed chicken and avocado, and spoon the dressing over them.
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