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Chicken and avocado salad

You'll need

2½ tbsp pine nuts 1 ripe but firm avocado, diced 500 gm white or Savoy cabbage, thinly shredded 300 gm leftover roast chicken, shredded 60 ml (¼ cup) extra-virgin olive oil (optional) 60 ml (¼ cup) lemon juice Small handful soft herbs, such as tarragon, flat-leaf parsley and chervil, coarsely torn


  • 01
  • Preheat oven to 170C and roast pine nuts on a baking tray, shaking tray occasionally, until golden (4-6 minutes). Set aside to cool.
  • 02
  • Mash the avocado to a creamy yet slightly chunky texture in a bowl, add cabbage, roast chicken, olive oil, lemon juice, herbs and pine nuts, toss to evenly dress salad with avocado, season to taste, transfer to a platter and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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