Pete Evans Creamy Chicken Avocado Salad

Pete Evans Creamy Chicken Avocado Salad

Pete Evans shares with us one of his favourite recipes. It is super quick and easy to whip up, gluten free and of course Paleo.

 

Serves 4

Prep Time - 20 min 

Ingredients:

  • 500 g savoy cabbage, shredded
  • 1 ripe avocado, stone removed, diced
  • 300 g leftover roast chicken, shredded or chopped
  • 3 tablespoons extra virgin olive oil (optional)
  • 3 tablespoons lemon juice
  • Small handful mixed herbs, torn (tarragon, parsley and chervil)
  • Sea salt and freshly cracked pepper
  • 2 tablespoons pine nuts, toasted

Instructions:

  1. Mash the avocado slightly to a creamy and slightly chunky texture in a bowl, then add the cabbage, roast chicken, olive oil (if using) and lemon juice and give it a good toss through so the avocado dresses the salad evenly.
  2. Season with salt and freshly cracked pepper.
  3. Arrange the salad onto a platter and sprinkle with fresh mixed herbs and pine nuts.
  4. Serve.

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