Annabelle White's Pawpaw and avocado chicken salad:
Serves 6
Ingredients:
6 cups cooked chicken meat
8 cups salad greens
1 fresh pawpaw, sliced
1 large red onion, finely sliced into rings
2 avocados, sliced
6 rashers bacon, rind removed and cut into strips
Half-a-cup of cup freshly toasted pine nuts
Cooking instructions:
Roast your chicken according to the instructions given.
Allow the bird to rest while the rest of the salad is quickly
prepared.
Place the washed and prepared salad greens on a large
platter.
Slice or shred your chicken meat. If you choose to slice, make the
pieces a manageable portion size. Scatter the chicken meat, pawpaw,
onion rings, avocado and the freshly grilled bacon over the platter
of salad greens in that order.
Drizzle with salad dressing and top with pine nuts.
Note: This salad is best served at room temperature. It's best served with slightly warm chicken and freshly grilled bacon.
Herb-parsley dressing:
Ingredients:
Half cup oil
Quarter cup of white wine vinegar
Half tsp salt
2 tsp sugar
1 tsp freshly ground black pepper
1-and-a-quarter tsp dry mustard
2 minced garlic cloves
Third cup finely minced parsley
3 Tbsp fresh basil or mint, chopped finely
Cooking instructions:
Place all the ingredients in a jar with a secure and tight lid
and shake well.
Chill for several hours, or leave overnight so that the flavours
blend together.
Allow the dressing to come back to room temperature before
re-shaking - then serve.
