<\/a>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.<\/p>\nServes 1
\n<\/span>1\/2 tsp wasabi powder
\n1 tbsp mirin
\n1 tbsp rice vinegar
\nSqueeze of lime
\nA few drops of sesame oil
\n1 tbsp groundnut oil
\n1 tsp soy sauce
\n1 chilli, sliced
\n1 avocado
\nLeftover roast chicken
\nSalad leaves<\/p>\n***<\/p>\n
– 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.<\/p>\n
– Pick apart the leftover chicken and toss through salad leaves. Add scoops of avocado and dress. Serve immediately. Quick lunch eh?<\/p>\n
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