Roast Chicken & Avocado Salad with a Coriander & Ginger Dressing

Cook Time 15 minutes

Servings 4


½ roast chicken, shredded
2 baby cos lettuce
2 avocados, halved, roughly chopped
150g green beans, blanched
1 punnet cherry tomatoes, quartered
1 bunch chives, chopped into 3 cm batons
½ cup pinenuts, toasted

30ml fresh lime juice
½ cup coriander, lightly packed
1 tsp. grated ginger
40ml peanut oil (or vegetable)
3 drops of sesame oil
1 heaped tsp. brown sugar
Salt and pepper


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

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


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