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