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Japanese Chicken & Avocado Salad

Japanese Chicken & Avocado Salad

Try this delicious Japanese Chicken & Avocado Salad from the Dairy Diary.



Japanese Chicken & Avocado Salad

Ingredients

Fresh ginger 1cm (¼in), finely grated

Miso paste 2 heaped tsp

Sherry vinegar 2 tsp

Rapeseed oil 2 tbsp

Cold roast chicken 250g (9oz), shredded

Pea shoots 4 handfuls (50g/2oz)

Avocado 1 large, peeled, halved and stoned

Lime 1, juice only

Pine nuts 2 tbsp, toasted

Thai red chillies 2, deseeded and finely sliced

Spring onions 2, trimmed and finely shredded

Instructions

1

Whisk ginger, miso, vinegar, oil and 2 tbsp water in a mixing bowl. Add chicken and coat in dressing.

2

Scatter most of pea shoots over a platter or in a shallow dish. Spoon chicken and dressing over. Slice avocado, toss slices in lime juice then add to salad. Scatter with remaining pea shoots, pine nuts, chillies and spring onions.

Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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