Chicken Salad with Avocados

Cut the poultry meat into fine slices. Peel the avocados, cut them in half and score them lengthwise in a fan shape. Drizzle the avocado flesh on the spot with the juice of one lemon to prevent discoloration.

Cook a sauce with the mustard, vinegar, hazelnut oil, salt and pepper.

Mix well the ingredients for the leaf salad with the sauce.

Press the avocado fans apart, arrange them on plates together with the leaf salad. Sprinkle with the almond kernels and chervil.

Serve: Toast or possibly crusty bread, butter.

Tips

(Fwe) Instead of a white onion, a red onion can also be used, which enhances the look of the salad. The chervil can be replaced by basil or tarragon.

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