Chicken and avocado is a classic and criminally boring combination. In a sandwich, with enough mayonnaise and lemon juice, it is just about acceptable when other options are wanting. But other than that it’s a marriage of a not particularly flavoursome fruit with yesterday’s chicken. Both ingredients need something more than bread to make them really sing, and that’s just what this recipe does.
Serves 1
1/2 tsp wasabi powder
1 tbsp mirin
1 tbsp rice vinegar
Squeeze of lime
A few drops of sesame oil
1 tbsp groundnut oil
1 tsp soy sauce
1 chilli, sliced
1 avocado
Leftover roast chicken
Salad leaves
***
– Mix together the wasabi powder, mirin, rice vinegar, lime juice, sesame oil, groundnut oil and soy sauce, along with a pinch of salt. Add the chopped chilli.
– Pick apart the leftover chicken and toss through salad leaves. Add scoops of avocado and dress. Serve immediately. Quick lunch eh?
Couldn’t agree with you more on the ‘criminally boring combination’. Liking the idea of the Japanese dressing – for when the weather is properly warm, like…
I love taking the ‘criminally boring’ and making them wear ladies clothes! I believe it’s a cooks duty to turn the culinary world on its head every now and again…
nice blog, for me (I am belgian) I find a lot of new things on your blog. Keep up the good work!
grts,
Annick
Avo and chicken sandwich: oh me oh my, I couldn’t agree with you more and I couldn’t think of a better way to say it either. But you have shown us the way once more. This is pure genius — it brings tears to my eyes.
Thanks Nibbles! J