Chicken Salad with avocado and champignons recipe

Chicken Salad with avocado and champignons recipe
Serves 4
Preparation 20 min
Cooking 15-20 min

If using chicken breasts, cook them following the instructions on page 34. • Chop the chicken into bite-size pieces and place in a large salad bowl. • Peel and pit the avocado and cut into small cubes. Drizzle with the lemon juice. • Top the chicken with the scallions, avocado, and mushrooms. • Beat the oil, orange juice, salt, and pepper in a small bowl with a fork. • Drizzle over the salad, toss gently, and serve at once.

Ingredient :
2 boneless skinless chicken breasts, about 11/2 lb (150 g)or the same amount of leftover roast or grilled chicken
2 scallions (green onions), sliced
1 medium avocado
Juice of 1 lemon
4 oz (125 g) champignons (button mushrooms), cleaned and sliced
2 tablespoons finely chopped basil
1/3 cup (90 ml) extra-virgin olive oil
Juice of 1 orange
Salt and freshly ground black pepper