Surprise Chicken and Avocado Salad:

AvocadoI was sorting out the remnants of an early supper I’d served for two guests the evening before and thinking of lunch for myself. I kept the rest of the half shoulder of lamb for another time; then tipped a remaining couple of boiled potatoes into a bowl to join the few remaining sautéed shallots and red peppers, slicing the potatoes with a sharp knife as I went along. It wasn’t a lot, but there was an aromatic gloop in the bowl I couldn’t bear to waste. 

So I sliced an avocado, and threw it into the bowl with the rest of the vinaigrette* from yesterday’s green salad. And then added a finely-chopped stick of celery, a few pieces of cold roast chicken; a tiny knife-edge of Chile powder; a spoonful of Dijon mustard; a careful forkful of Dijon mustard; a reviving splash of olive oil; showed it the pepper mill and mixed well.

*My preferred vinaigrette is Dijon mustard, raspberry vinegar; and olive oil whisked until you have nice, thick emulsion. I sometimes ring the changes by substituting a good balsamic vinegar. You might also add a pinch of sugar.

Building an impromptu dish like this is a bit like a Picasso painting – adding on layers of complexity – and following your taste buds...

Remember, fast food doesn’t have to be junk food – food can be junk at any speed!

 

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