CHICKEN SALAD AND AVOCADOS WITH
1 teaspoon olive oil
1 teaspoon Dijon mustard
2 teaspoons lemon
salt and pepper to taste
1 1/2 pounds cooked chicken breast
2 ripe avocados
1 teaspoon lemon juice
8 slices tomatoes
Cut pomegranate in half. Squeeze juice
and seeds by hands. Strain juice, pressing seeds to extract juice. Whisk in the
remaining dressing ingredients.
Peel avocados and cut into wedges;
season to taste with salt pepper, and lemon juice.
Spoon marinated chicken
on each plate; decorate with wedges of avocado, tomato slices, and watercress.