Left Over Roast Chook, Avocado and Almond Salad

Seasons: Summer and Spring
Meals: Lunch or Dinner
Serves: 4

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Step 1: Tear up or roughly chop the left over roast chicken into bite size pieces and set aside.

Step 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.

Step 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.

Step 4: Discover more zesty vinaigrettes for delicious summer salads.

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Ingredients

600g leftover roast chook or turkey
3 baby cos lettuce leaves removed
2 ripe avocados sliced
1/4 cup almond flakes
60ml 3 tbspn moroccan spice, honey & dijon vinaigrette
to season sea salt and freshly ground white pepper