August
2004 Recipe
Spiced
Chicken Salad with Orange and Avocado
| 2
whole chicken breasts cooked (about 3 cups of
meat) |
| 1/2
medium red onion, sliced thin |
| 1/2
medium green pepper, sliced thin |
| 2
Tablespoons salad oil |
| 2
Tablespoons tarragon vinegar |
| 1/2
teaspoon salt |
| 1/4
teaspoon crushed red pepper |
| 1
orange |
| 1
medium avocado |
Remove
chicken from bones and cut into 2 inch pieces. Combine
all ingredients except avocado and orange. Chill in
refrigerator. Just before serving peel orange and
cut off white membrane. Cut into pieces leaving dividing
membrane. Peel avocado and slice length wise. Serve
salad and garnish with avocado and oranges. Serves
4.
From
August 2004 Priscilla's Corner
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