California Avocado Chicken Salad
Poached Chicken, almonds, mango, ginger
Feeds 6
Preparation
In a medium sauce pot place the chicken meat and cover with water. Bring to a simmer and poach the chicken breast meat until cooked, approximately 3-5 minutes. Reserve and chill.
In the bowl of a blender combine the ginger, shallot, fish sauce and lemon juice and blend until smooth, strain through a fine mesh sieve into a bowl, season and whisk in the olive oil.
Combine all ingredients except the candied ginger in a medium mixing bowl and toss well, season with salt and freshly ground black pepper and fill the half avocados, top with the candied ginger and serve.
Ingredients
- 1 ½ C Chicken breast meat
- ½ C Whole Almonds, toasted and lightly crushed
- ½ C Mango, peeled, seeded and diced
- ¼ C Radish, sliced thin
- 2 T Fresh Italian parsley, chopped
- 2 T Fresh Mint, chopped
- 1 T Fresh ginger, peeled and sliced
- 1 ea. Shallot, peeled and sliced
- 1 T Fish sauce
- ¼ C Fresh lemon juice
- ¼ C Extra virgin olive oil
- 3 T Candied ginger, cut in strips
- Salt and fresh black pepper
