Ingredient:
500 g (1 lb) skinless, boneless cooked chicken
3 spring onions, finely sliced
Sauce:
5 tbsp sunflower oil
3 tbsp white wine vinegar
2 tsp Dijon mustard
2-3 tsp caster sugar, to taste
2 canned anchovy fillets, finely chopped
200 ml (7 fl oz) half-fat crème fraiche
1 tbsp chopped fresh tarragon
1 tbsp chopped parsley
Salt and black pepper
To serve:
2 perfectly ripe avocados
Juice of ½ lemon
1 bunch of watercress
2 spring onions, trimmed and cut lengthways into fine slices
Method:
Cut the chicken into bite-sized pieces and mix with the spring onions in a bowl. Whisk all the sauce ingredients together in another bowl, adding salt and pepper to taste. Mix the sauce with the chicken, cover, and marinate in the refrigerator for at least 2 hours, or overnight if possible.
Just before serving, halve, stone, and peel the avocados, slice the flesh into 1 cm (1/2 in) strips, and toss in the lemon juice. The lemon juice stops it from discolouring. Gently mix the avocado into the salad, and spoon into a serving dish. Garnish with watercress and spring onions, and serve.
500 g (1 lb) skinless, boneless cooked chicken
3 spring onions, finely sliced
Sauce:
5 tbsp sunflower oil
3 tbsp white wine vinegar
2 tsp Dijon mustard
2-3 tsp caster sugar, to taste
2 canned anchovy fillets, finely chopped
200 ml (7 fl oz) half-fat crème fraiche
1 tbsp chopped fresh tarragon
1 tbsp chopped parsley
Salt and black pepper
To serve:
2 perfectly ripe avocados
Juice of ½ lemon
1 bunch of watercress
2 spring onions, trimmed and cut lengthways into fine slices
Method:
Cut the chicken into bite-sized pieces and mix with the spring onions in a bowl. Whisk all the sauce ingredients together in another bowl, adding salt and pepper to taste. Mix the sauce with the chicken, cover, and marinate in the refrigerator for at least 2 hours, or overnight if possible.
Just before serving, halve, stone, and peel the avocados, slice the flesh into 1 cm (1/2 in) strips, and toss in the lemon juice. The lemon juice stops it from discolouring. Gently mix the avocado into the salad, and spoon into a serving dish. Garnish with watercress and spring onions, and serve.
