Chicken salad with avocado
35 minutes
This salad looks great served in the avocado halves and would also be a delicious sandwich filling.
Lynn Lewis
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Ingredients
Serves: 4
- 2 shallots, quartered
- 1⁄2 cup (125 ml) dry white wine
- 4 tablespoons lemon juice
- 4 black peppercorns
- pinch of salt
- 2 skinless chicken breast fillets (about 300 g)
- 2 large avocados
- 2 small celery stalks
- 1 small Lebanese cucumber
- 2⁄3 cup (170 g) light sour cream
- 1 tablespoon whole–grain mustard
- 1 tablespoon sunflower or peanut oil
- 2 teaspoons white wine vinegar
- pinch of sugar
- salt and freshly ground black pepper
- pinch of cayenne pepper
- a few sorrel leaves, optional
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Place shallots, wine, 1 tablespoon lemon juice, 1⁄2 cup (125 ml) water, peppercorns and salt in a pan; bring to a boil. Add chicken fillets and return to a boil. Reduce heat to low, cover pan and cook chicken 15 minutes, or until cooked through. Remove pan from heat. Leave chicken to cool in cooking liquid.
- Halve avocados and remove seeds. Remove 4 teaspoons of flesh from each avocado half. Dice, place in a bowl. Mix with 1 tablespoon lemon juice to prevent browning. Drizzle cut surface of avocado halves with 1 tablespoon lemon juice.
- Dice celery. Peel cucumber, cut in half lengthwise and remove seeds with a small spoon. Dice cucumber. Drain chicken and cut into small cubes. Add chicken, celery and cucumber to diced avocado and stir gently to combine.
- To make dressing, whisk sour cream, mustard, oil, vinegar, sugar and remaining 1 tablespoon lemon juice in a small bowl. Add salt and pepper to taste. Stir dressing into chicken and vegetables. Spoon mixture into avocado halves.
- Dust avocados with a little cayenne pepper. Cut sorrel leaves into thin strips, if using, and scatter over avocados.
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