Chicken and Avocado Salad
You'll need 2½ tbsp pine nuts 1 ripe but firm avocado, diced 500 gm white or Savoy cabbage, thinly shredded 300 gm leftover roast chicken, shredded 60 ml (¼ cup) extra-virgin olive oil (optional) 60 ml (¼ cup) lemon juice Small handful soft herbs, such as tarragon, flat-leaf parsley and chervil, coarsely torn Method 01 Preheat oven to 170C and roast pine nuts on a baking tray, shaking tray occasionally, until golden (4-6 minutes). Set aside to cool. 02 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.
