Left Over Roast Chook, Avocado and Almond Salad

INGREDIENTS

  • 600g Leftover roast chook or turkey
  • 3 Baby cos lettuce
  • 2 Ripe avocados
  • 1/4 cup Almond flakes
  • 3 tbspn Moroccan Spice, Honey & Dijon Vinaigrette
  • to season Sea salt and freshly ground white pepper
Print Recipe

Tear up or roughly chop the left over roast chicken into bite size pieces and set aside.

Wash and spin the cos leaves and place into a large mixing bowl. Add the roast chicken, avocado and almond flakes, then mix together well and place onto a serving platter.

Drizzle with Moroccan Spice, Honey & Dijon Vinaigrette, season to taste and serve.

Tip: You can also use any other lettuce, and this works well with any left over roast turkey which you may have.

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