Lleida style chicken & avocado salad | ||||
âEnsalada de pollo y aguacateâ |
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Ingredients:1 lb of cooked chicken 1 ripe avocado 8 anchovy fillets 1 small red onion 2 tablespoons of fresh tarragon 2 tablespoons of fresh chives 4 tablespoons of fresh parsley 1 cup of fresh mayonnaise 1/2 cup of natural yogurt 2 tablespoons of tarragon vinegar 1 teaspoon of hot paprika 1 teaspoon of sugar 1 large leafed lettuce Preparation:Cut the chicken and avocado up into cubes Soak the anchovy fillets in milk, rinse and dry them Finely chop the onion, tarragon, chives and parsley Shred the lettuce Mix all the ingredients (except the chicken, avocado and lettuce) in a food blender and blend until smooth. This dressing is best left in the fridge for about an hour, so that the flavours can blend together. When ready to serve, arrange the shredded lettuce on plates, top with the cubed chicken and avocado and spoon over the dressing. | ||||
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