Chicken, Avocado and Fennel Salad
Jennifer
An easy dish that matches well with Chardonnay From Wine Spectator magazine
ingredients
- • 1 avocado, halved and pitted
- • 1/2 cup walnut, grapeseed or canola oil
- • 1 to 1 1/2 tablespoons lemon juice
- • 1 tablespoon hot Dijon mustard
- • 1 tablespoon chopped fresh fennel fronds
- • Salt and freshly ground black pepper
- • 3 cups cooked, cooled and diced chicken
- • 1 medium to large fennel bulb, cored and finely diced (at least 1 1/2 cups)
- • 2 heads Belgian endive, core removed
directions
- 1
1. Scoop out the flesh from the avocado. Mash it in a bowl with a fork, then blend in the oil, lemon juice, mustard and fennel leaves. Season with salt and pepper to taste. Fold in the chicken and diced fennel and combine thoroughly. Season again with salt and pepper.
- 2
2. Arrange the endive leaves around a platter or shallow bowl, mound the salad in the center.
Source: Jennifer
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