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Japanese Chicken & Avocado Salad
Emily Davenport
4 servings
15 minutes
287
Japanese
Main
Try this delicious Japanese inspired Chicken & Avocado Salad from the Dairy Diary.
For more delicious recipes visit the Dairy Diary Recipe Collection.
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