Chicken Salad (Stolen from a Rylstone Cafe) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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First had this in a little cafe at Rylstone, which is a tiny place near Mudgee, NSW Australia. The chef was kind enough to give me the recipe. Ingredients:
leftover barbecued chicken (torn or cut into bite sized bits) |
sliced avocados or mango |
1 -2 chopped shallots or 1/2 small red onion, finely sliced |
lettuce |
1/2 large lemon, juice of |
1 teaspoon grainy mustard |
1 tablespoon warmed honey |
Directions:
1. Put lettuce leaves in serving bowl, throw in everything else.
2. To make dressing: place all ingredients a in screw top jar, and shake till well mixed, pour over salad about 30 minutes before serving time.
3. Keep in fridge.
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