Maggie Beer

Left Over Roast Chook, Avocado and Almond Salad

For more recipes like this, Join Maggie's Food Club

Step 1: Tear up or roughly chop the left over roast chicken into bite size pieces and set aside.

Step 2: Wash and spin the cos leaves and place into a large mixing bowl. Add the roast chicken, avocado and almond flakes, then mix together well and place onto a serving platter.

Step 3: Drizzle with Moroccan Spice, Honey & Dijon Vinaigrette, season to taste and serve.

Tip: You can also use any other lettuce, and this works well with any left over roast turkey which you may have.

Step 4: Discover more zesty vinaigrettes for delicious summer salads.

Left Over Roast Chook, Avocado and Almond Salad appears in

Add to your favourites

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox