Chicken salad and avocados

  • Time cooking time: None
  • Yield 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 breasts or chicken thighs
    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.
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