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Serves 8
6
tablespoons vinegar
1 tablespoon gin
4 tablespoons olive oil
1/2
teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon white pepper
6 cooked
chicken legs
2 ripe avocados
2 teaspoons lemon juice
8 slices
blanched and peeled tomatoes
4 teaspoons sour cream
1 bunch watercress
Combine vinegar, gin, olive oil, salt, sugar, and pepper. Skin, bone,
and cube the chicken.
Marinate in dressing for 10 to 15 minutes. 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, dollops of sour cream or creme fraiche, and watercress.
