Chicken and Avocado Salad
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2½ tbsppine nuts1ripe but firm avocado, diced500 gmwhite or Savoy cabbage, thinly shredded300 gmleftover roast chicken, shredded60 ml (¼ cup)extra-virgin olive oil (optional)60 ml (¼ cup)lemon juiceSmallhandful soft herbs, such as tarragon, flat-leaf parsley and chervil, coarsely torn
- Preheat oven to 170C and roast pine nuts on a baking tray, shaking tray occasionally, until golden (4-6 minutes). Set aside to cool.
- Mash the avocado to a creamy yet slightly chunky texture in a bowl, add cabbage, roast chicken, olive oil, lemon juice, herbs and pine nuts, toss to evenly dress salad with avocado, season to taste, transfer to a platter and serve.