Creamy avocado and rotisserie chicken salad Recipe

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Creamy avocado and rotisserie chicken salad

Whip together ready-roasted rotisserie chicken, crunchy walnuts, a little chopped chilli, fresh herbs and salad leaves for a light and easy supper. Serve with a quick yoghurt dressing.

avocado

chicken

easy

salad

Ingredients

2 tbsp olive oil

sea salt and freshly ground black pepper

70g fresh rocket leaves

the shredded meat of 1 whole free-range rotisserie chicken

Handful of fresh mint leaves

30g toasted walnuts

1 chopped chilli

1 ripe peeled and quartered avocado

juice of 1 half lemon

For the dressing

1 clove chopped

1/4 cup yoghurt

2-3 tablespoons olive oil

half a handful chopped chives

a squeeze of lemon

sea salt and black pepper

Method

Rub the two mielies with 1 tbsp olive oil and season. Place a griddle pan over a high heat and fry the mielies for 30-60 seconds a side, until they begin to char. Using a sharp knife, carefully cut the kernels from the cob and combine with the rocket on a platter. Top with chicken, mint, walnuts, chilli and avocado. Season to taste, squeeze over the lemon and drizzle over the remaining olive oil.

For the dressing:

Whisk together the garlic, yoghurt, olive oil, chopped chives and a squeeze of lemon. Season to taste.

Recipe by Hannah Lewry for City Press’s iMagazine. Download the iPhone app here.