Pawpaw and Avocado Chicken Salad

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  • Gluten Free Recipe

Serves: 4-6
  • This salad is best served at room temperature – slightly warm chicken and freshly grilled bacon.
  • If pawpaw is out of season, a can of well drained apricots could be used as an alternative.

INGREDIENTS

  • 6 cups cooked chicken meat
  • 8 cups salad greens
  • 1/2 fresh pawpaw, thinly sliced
  • 1/2 large red onion, finely sliced into rings
  • 1 avocado, thinly sliced
  • 3 rashers, rind removed and cut into strips
  • ½ cup Barker’s Apricot & Mustard Dressing
  • 1/4 cup freshly toasted pine nuts

METHOD

  1. Roast chicken according to the instructions given. Allow the bird to rest while the rest of the salad is quickly prepared.
  2. Place the washed and prepared salad greens on a large platter.
  3. Slice or shred your chicken meat. If you choose to slice, make the pieces a manageable portion size.
  4. Scatter chicken meat, pawpaw, onion rings, avocado and freshly grilled bacon over the platter of salad greens in that order.
  5. Drizzle with salad dressing and top with pine nuts.
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