Chicken salad recipe: Chicken, avocado and witlof salad with walnut vinaigrette

Name: Chicken salad recipe: Chicken, avocado and witlof salad with walnut vinaigrette
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 2 small skinless chicken breasts (about 225g each)

Neil Perry

December 13, 2016

easyTime:< 30 minsServes:4

This super-tasty salad is perfect for a summer afternoon – just add a crisp white wine and crusty bread. If you want to make it really simple, replace the poached chicken with a bought roast chook or cooked king prawns.

Ingredients

2 small skinless chicken breasts (about 225g each)

For the walnut dressing

¼ tsp sea salt
2 tsp Dijon mustard
150ml walnut oil
juice of 2 limes
freshly ground white pepper

For the salad

1 small head white witlof, cut into wedges
½ head radiccio, cut into wedges
1 baby cos, leaves, cut into wedges
1 small bunch chives, finely chopped
½ cup of parsley leaves
sea salt
freshly ground black pepper
2 large avocados, peeled, seeded and cut into 1cm dice

Method

Step 1
Prepare the dressing by placing all the ingredients in a plastic container with a tight fitting lid and shake.
Step 2
To cook the chicken, bring a large pot of salted water to the boil, plunge the breasts in, then immediately remove pot from the heat and allow the water to cool (takes about 1 hour). Remove the breasts. They should shred easily.
Step 3
Place the leaves in a stainless-steel bowl and dress with a third of the dressing. Divide leaves between 4 plates.
Step 4
Add the chicken, chives, parsley, salt and freshly ground pepper to the bowl and dress with enough dressing to coat well (about 100ml), then divide between plates.
Step 5
Add avocado to the bowl and dress with a tablespoon of dressing. Sprinkle the avocado over the plates, then serve.