Recipe - Leftover Chicken Salad

1 pound Cooked chicken cut into
small cubes
2 Ripe but firm avocados
4 Tomatoes
2 Spring onions; chopped
2 tablespoon Parsley; chopped
2 ounce Roasted cashew nuts
Lemon juice
Chopped parsley to garnish

GARLIC VINAIGRETTE
3 tablespoon Ground nut oil
1 tablespoon White wine
1 teaspoon Fresh mustard
1 Clove garlic; crushed
One half teaspoon Caster sugar
Salt & freshly ground black
pepper

From: srasheed@juno.com (Sam M Rasheed)

Split the avocado in half, remove the stone and skin, and cut the flesh
into neat slices. Brush with lemon juice. Slice the tomatoes and arrange
alternately with the avocado around the outer edge of a flat serving dish.
Mix the chicken with spring onions, parsley and nuts. Whisk together the
garlic vinaigrette ingredients and use enough to coat the chicken well.
Pile the mixture in the center of the avocado and tomato. Brush the avocado
and tomato with a little dressing and sprinkle everything lightly with
chopped parsley. Serves 46.

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Nov
25, 1998, converted by MM_Buster v2.0l.