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Ingredients
- 1 lb Cooked chicken cut into small cubes
- 2 x Ripe but hard avocados
- 4 x Tomatoes
- 2 x Spring onions, minced
- 2 Tbsp. Parsley, minced
- 2 ounce Roasted cashew nuts Lemon juice Minced parsley to garnish
- 3 Tbsp. Grnd nut oil
- 1 Tbsp. White wine
- 1 tsp Fresh mustard
- 1 x Clove garlic, crushed
- 1/2 tsp Caster sugar Salt & freshly grnd black pepper
Directions
- Split the avocado in half, remove the stone and skin, and cut the flesh into neat slices. Brush with lemon juice. Slice the tomatoes and arrange alternately with the avocado around the outer edge of a flat serving dish.
- Mix the chicken with spring onions, parsley and nuts. Whisk together the garlic vinaigrette ingredients and use sufficient to coat the chicken well.
- Pile the mix in the center of the avocado and tomato. Brush the avocado and tomato with a little dressing and sprinkle everything lightly with minced parsley.
- Serves 4-6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 592g | |
| Calories 735 | |
| Calories from Fat 425 | 58% |
| Total Fat 47.23g | 59% |
| Saturated Fat 13.39g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 294mg | 12% |
| Potassium 1269mg | 36% |
| Total Carbs 12.95g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.85g | 5% |
| Protein 60.49g | 97% |
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