Roast Chicken Salad
Jacob Goldstein
ingredients
- 10 cups baby leaf spinach
- 5 1/2 cups roast chicken, cooled and roughly shredded
- 4 scallions, finely sliced into rings
- 1 cup chopped fresh cilantro
- 2 ripe avocados
- 1 1/2 teaspoons salt
- finely grated zest of 1 liime
- 2 Tb fresh lime joice
- 2 Tb olive oil
- black pepper
directions
- 1
1. In large mixing bowl combine spinch, chicken, scallions and about 3/4 cup of cilatro.
- 2
2. Halve the avocados, discard pits. Scoop out curls with spoon or peel avocados and cut fruit into chunks or slices. Add to salad.
- 3
3. In small bowl, stir together salt, lime zest, lime juice. Whisk in oil and pepper to taste. Pour over salad, tossing gently. Sprinkle remaining cilantro.
notes
Serve immediately.
Source: Kate
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews