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Japanese Chicken & Avocado Salad

Japanese Chicken & Avocado Salad

Try this delicious Japanese Chicken & Avocado Salad from the Dairy Diary.






Japanese Chicken & Avocado Salad

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

Instructions

1

Whisk ginger, miso, vinegar, oil and 2 tbsp water in a mixing bowl. Add chicken and coat in dressing.

2

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.

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