Roast chicken and avocado salad

This green salad by Justine Schofield is complimented with zingy Asian flavours of coriander and ginger
By Justine Schofield
Roast chicken and avocado salad
  • Rating:
  • Serves: 4
  • Prep Time: 15 minutes
  • Effort: easy


  • ½ roast chicken, shredded
  • 2 baby cos lettuce
  • 2 avocados, halved, roughly chopped
  • 150 g green beans, blanched
  • 1 punnet cherry tomatoes, quartered
  • 1 bunch of chives, chopped into 3 cm batons
  • 80 g pine nuts, toasted
  • 30 ml fresh lime juice
  • A large handful of coriander
  • 1 tsp grated ginger
  • 40 ml peanut oil, or vegetable oil
  • 3 drops of sesame oil
  • 1 heaped tsp of brown sugar


1. To make the dressing: place lime juice, coriander, ginger, oils and brown sugar in a small blender. Blend until smooth and fragrant.

2. Arrange the washed baby cos on each plate. In a large bowl, gently toss the chicken, avocado, beans, tomatoes, chives and pinenuts and the dressing.

3.Arrange the chicken mixture on top of the cos leaves with a touch more dressing.

Rate This Recipe