Chicken Avocado Salad

Serving Size: 4 Preparation Time: 0:30

1 tablespoon sherry vinegar
1 tablespoon dark soy sauce
1/2 teaspoon Tobasco sauce
3 tablespoons corn oil
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
3 each scallion minced
2 each chicken breast cooked, 8 oz total
1 small avocado ripe about 7 oz
12 leaves lettuce

1. Combine the vinegar, soy sauce, worchester, Tobasco, oil, sugar and salt in a large bowl, blend thoroughly. Stir in scallions.
2. Shred the chicken by pulling the meat apart along the grain, forming narrow strips. Add them to the dressing and toss well.
3. Make an incision around the widest portion of the avocado, cutting through to the pit and twist the ends in opposite directions until the halves separate. Remove the pit. Using the sharp knife, slice through the flesh clear to the skin every 1/2 inch one way and then the other, creating a checkerboard pattern in both halves. Then using a spoon, scoop out the precut cubes of avocado and add them to the bowl. Toss gently with the chicken and dressing.
4. Arrange the salad on a bed of lettuce leaves and serve. Barry and I serve on French bread buns or slices. We create a waterfall effect with sprouts and finely diced scallions. Makes a very filling sandwich.

Notes: Recipe works with turkey, roast pork, or veal
Serving Ideas: Serve salad on French bread and with sprouts and scallions
Suggested Wine: Beer and white dry Chardonnay works well.