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Chicken & Avocado on Iceberg's picture
  Stewing cooked chicken 1
  Salad oil 4 Tablespoon
  Lime juice 2 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Iceberg lettuce head 1 Large, washed
  Celery 1 Cup (16 tbs), sliced
  Ripe avocado 1 Large

1. Cool chicken until easy to handle; remove skin and white and dark meat from frame in chunks as big as possible, then slice into thin bite-size pieces. (You should have about 4 cups.) Place in medium-size bowl. Save broth for making soup another day.
2. Combine salad oil, lime juice and ginger in a cup; sprinkle over chicken; toss to coat well; cover; chill.
3. At serving time, place a large lettuce leaf on each plate; shred remaining lettuce; toss with celery, and divide evenly onto lettuce leaves. Top with mounds of marinated chicken.
4. Peel avocado, remove seed and cut into thin lengthwise slices; arrange 3 on top of each mound of chicken to garnish.

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Chicken & Avocado On Iceberg Recipe