Chefs' Recipes

Chicken and avocado salad

Australian Gourmet Traveller recipe for chicken and avocado salad by Pete Evans.

By Pete Evans
  • 20 mins preparation
  • 6 mins cooking
  • Serves 4
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Chicken and avocado salad
A classic salad combo that works, every time.


  • 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 extra-virgin olive oil (optional) (¼ cup)
  • 60 ml lemon juice (¼ cup)
  • Small handful soft herbs, such as tarragon, flat-leaf parsley and chervil, coarsely torn


  • 1
    Preheat oven to 170C and roast pine nuts on a baking tray, shaking tray occasionally, until golden (4-6 minutes). Set aside to cool.
  • 2
    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.