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Japanese Chicken & Avocado Salad
Rated 5.0 stars by 1 users
Category
Main
Cuisine
Japanese
Author:
Emily Davenport
Servings
4 servings
Prep Time
15 minutes
Calories
287
Try this delicious Japanese Chicken & Avocado Salad from the Dairy Diary.
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
Directions
- Whisk ginger, miso, vinegar, oil and 2 tbsp water in a mixing bowl. Add chicken and coat in dressing
- 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
Nutrition
Calories 287, Fat 20.8 grams, Saturated Fat 2.9 grams
