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Leftover Chicken Salad

Leftover Chicken Salad

1 pound of cooked chicken cut into cubes
2 ripe, but firm avocados
4 tomatoes
2 Spring onions, chopped
2 tablespoons of parsley, chopped
2 ounces of roasted cashew nuts
Lemon juice
Chopped parsley to garnish
GARLIC VINAIGRETTE
3 tablespoons of ground nut oil
1 tablespoons of white wine
1 teaspoon of fresh mustard
1 Clove garlic, crushed
1/2 teaspoon of caster sugar
Salt & freshly ground black

From: srasheed@juno.com (Sam M Rasheed) Split the avocado in half, remove the stone and skin, and cut the flesh into neat slices. Brush with lemon juice. Slice the tomatoes and arrange alternately with the avocado around the outer edge of a flat serving dish. Mix the chicken with spring onions, parsley and nuts. Whisk together the garlic vinaigrette ingredients and use enough to coat the chicken well. Pile the mixture in the center of the avocado and tomato. Brush the avocado and tomato with a little dressing and sprinkle everything lightly with chopped parsley. Serves 4-6. Posted to JEWISH-FOOD digest by Nancy Berry on Nov 25, 1998, converted by MM_Buster v2.0l