Warm chicken salad with tarragon mayo
- July 2005
- 2 ripe avocados
- Small bunch of radishes
- 200ml jar mayonnaise
- Good handful chopped fresh tarragon, plus extra sprigs to garnish
- Lime juice
- 1 ready-roasted chicken
- Halve, stone, peel and slice the avocados. Top and tail the radishes, then slice them in half. Divide the avocado and radishes between 4 plates.
- Mix the mayonnaise and tarragon with enough lime juice to give a runny consistency.
- Cut up the chicken and divide the pieces between the plates. Dollop a big spoonful of tarragon mayonnaise onto each plate and garnish with a few tarragon sprigs.
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