Treat the family to a meal that’s as delicious as it is healthy, with Justine Schofield’s chicken and avocado salad.
To make the dressing, place lime juice, coriander, ginger, oils and brown sugar in a small blender. Blend until smooth and fragrant.
Arrange the washed baby cos on each plate. In a large bowl, gently toss the chicken, avocado, beans, tomatoes, chives and pinenuts and the dressing. Arrange the chicken mixture on top of the cos leaves with a touch more dressing.
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