This is yet another recipe I have made for the swap I am in this month and is yet another recipe that I have rally enjoyed, It is a really simple and tasty chicken salad to put together. I cooked a seasoned chicken breast per person because I had to use them up, but using a BBQ chook would make this so quick to throw together and that perfect after work meal. I also served our salad greens on the side, as my hubby is not the biggest salad lover and ends up leaving most of the greens. I doubled the dressing too as I was making this for 3 people. I will look forward to making this one again this summer as it is really healthy, light and refreshing salad. To see more photos of this recipe or to read more reviews please click here.
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g up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Leftover barbecued chicken (torn or cut into bite sized bits)
Sliced avocado or mango (I used both)
1-2 chopped shallots, finely sliced or 1/2 small red onion, finely sliced
Lettuce (I used a mixed bag of salad greens which I served in a 
bowl on the side.)
Dressing : enough for two chicken breasts
(I doubled this)
1/2 Large lemon, juice of
1 Teaspoon grainy mustard
1 Tablespoon warmed honey
Method
1. Put lettuce leaves in serving bowl, throw in everything else.
2. To make dressing: place all ingredients a in screw top jar, and shake till well mixed, pour over salad about 30 minutes before serving time.
All photos taken by me unless otherwise stated.
