This article was written for Annabel & Grace, which is now part of Rest Less.
I noticed that the chicken thighs in my fridge were about to reach their use by date, so I popped them in the oven to roast and they are now lurking, safe to eat, back on the middle shelf. So, what to do with them?
Found this recipe on my favourite food website BBC GoodFood, which I have adapted by adding a little sweetness. Judging by those people I have served it to, this tweak was definitely worthwhile!
VITALITY CHICKEN SALAD WITH AVOCADO DRESSING
INGREDIENTS serves 2
2 handfuls frozen soya beans
3 or 4 skinless cooked chicken thighs, shredded
Half cucumber peeled, deseeded and chopped
Avocado, flesh scooped out
Few drops Tabasco
Juice of lemon, plus two lemon wedges
4 tsp extra virgin olive oil
2 tsp runny honey
12 Little Gem lettuce leaves
2 tsp mixed seeds
How to prepare
Blanch the soya beans for 3 mins, rinse in cold water and drain thoroughly.
Put the chicken, beans and cucumber in a bowl.
Blitz the avocado, Tabasco, lemon juice, honey and oil in a food processor or with a hand blender. Season and pour into the bowl, mixing everything well to coat.
COOKS TIP: Keep the avocado sauce from discolouring by a) leaving the avocado stone buried in it (remove before eating) and b) by covering with clingfilm that you have pressed down onto the surface of the sauce so that no air can get to it.
Spoon the mixture onto or next to the lettuce leaves and sprinkle with the seeds.
Chill, then serve with lemon wedge (and a nice crisp glass of white).