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Chicken salad recipe: Chicken, avocado and witlof salad with walnut vinaigrette

Neil Perry
Neil Perry

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Neil Perry's chicken, avocado and witlof salad with walnut vinaigrette.
Neil Perry's chicken, avocado and witlof salad with walnut vinaigrette.William Meppem

This super-tasty salad is perfect for a summer afternoon – just add a crisp white wine and crusty bread. If you want to make it really simple, replace the poached chicken with a bought roast chook or cooked king prawns.

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Ingredients

  • 2 small skinless chicken breasts (about 225g each)

For the walnut dressing

  • ¼ tsp sea salt

  • 2 tsp Dijon mustard

  • 150ml walnut oil

  • juice of 2 limes

  • freshly ground white pepper

For the salad

  • 1 small head white witlof, cut into wedges

  • ½ head radiccio, cut into wedges

  • 1 baby cos, leaves, cut into wedges

  • 1 small bunch chives, finely chopped

  • ½ cup of parsley leaves

  • sea salt

  • freshly ground black pepper

  • 2 large avocados, peeled, seeded and cut into 1cm dice

Method

  1. Step 1

    Prepare the dressing by placing all the ingredients in a plastic container with a tight fitting lid and shake.

  2. Step 2

    To cook the chicken, bring a large pot of salted water to the boil, plunge the breasts in, then immediately remove pot from the heat and allow the water to cool (takes about 1 hour). Remove the breasts. They should shred easily.

  3. Step 3

    Place the leaves in a stainless-steel bowl and dress with a third of the dressing. Divide leaves between 4 plates.

  4. Step 4

    Add the chicken, chives, parsley, salt and freshly ground pepper to the bowl and dress with enough dressing to coat well (about 100ml), then divide between plates.

  5. Step 5

    Add avocado to the bowl and dress with a tablespoon of dressing. Sprinkle the avocado over the plates, then serve. 

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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