Creamy avocado and rotisserie chicken salad

Whip together ready-roasted rotisserie chicken, crunchy walnuts, a little chopped chilli, fresh herbs and salad leaves for a light and easy supper. Serve with a quick yoghurt dressing.


2 tbsp olive oil
sea salt and freshly ground black pepper
70g fresh rocket leaves
the shredded meat of 1 whole free-range rotisserie chicken
Handful of fresh mint leaves
30g toasted walnuts
1 chopped chilli
1 ripe peeled and quartered avocado
juice of 1 half lemon
1 clove chopped
1/4 cup yoghurt
2-3 tablespoons olive oil
half a handful chopped chives
a squeeze of lemon
sea salt and black pepper


Rub the two mielies with 1 tbsp olive oil and season. Place a griddle pan over a high heat and fry the mielies for 30-60 seconds a side, until they begin to char. Using a sharp knife, carefully cut the kernels from the cob and combine with the rocket on a platter. Top with chicken, mint, walnuts, chilli and avocado. Season to taste, squeeze over the lemon and drizzle over the remaining olive oil.

For the dressing:

Whisk together the garlic, yoghurt, olive oil, chopped chives and a squeeze of lemon. Season to taste.

Recipe by Hannah Lewry for City Press’s iMagazine. Download the iPhone app here.


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