Ingredients
600g leftover roast chook or turkey
3 baby cos lettuce leaves removed
2 ripe avocados sliced
1 cup almond flakes
60ml moroccan spice, honey & dijon vinaigrette
to season sea salt and freshly ground white pepper
600g leftover roast chook or turkey
3 baby cos lettuce leaves removed
2 ripe avocados sliced
1 cup almond flakes
60ml moroccan spice, honey & dijon vinaigrette
to season sea salt and freshly ground white pepper
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Methods
1
Tear up or roughly chop the left over roast chicken into bite size pieces and set aside.
2
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.
3
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.
4
Discover more zesty vinaigrettes for delicious summer salads.
1
Tear up or roughly chop the left over roast chicken into bite size pieces and set aside.
2
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.
3
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.
4
Discover more zesty vinaigrettes for delicious summer salads.
