Roast Chicken & Avocado Salad with Coriander & Ginger Dressing

Healthy, flavoursome, chicken & avocado salad topped with a herbaceous dressing.

Serves: 4 Prep: Cook:
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  • ½ Bannockburn Free Range roast chicken, shredded
  • 2 baby cos lettuce
  • 2 avocados, halved, roughly chopped
  • 150g green beans, blanched
  • 1 punnet cherry tomatoes, quartered
  • 1 bunch chives, chopped into 3 cm batons
  • ½ cup pinenuts, toasted
  • 30ml fresh lime juice
  • ½ cup coriander, lightly packed
  • 1 tsp grated ginger
  • 40ml peanut oil (or vegetable oil)
  • 3 drops of sesame oil
  • 1 heaped tsp brown sugar
  • Salt and pepper

Cooking Method:

  1. To make the dressing, place lime juice, coriander, ginger, oils and brown sugar in a small blender. Blend until smooth and fragrant.
  2. Arrange the washed baby cos on each plate. In a large bowl, gently toss the chicken, avocado, beans, tomatoes, chives and pinenuts and the dressing. Arrange the chicken mixture on top of the cos leaves with a touch more dressing.
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