Leftover Chicken Salad

• 1 pound cooked chicken cut into small cubes
• 2 avocados Ripe but firm
• 4 tomatoes
• 2 spring onions chopped
• 2 tablespoons parsley chopped
• 2 ounces roasted cashew nuts
• lemon juice
• chopped parsley to garnish
• 3 tablespoons nut oil Ground
• 1 tablespoon white wine
• 1 teaspoon mustard Fresh
• 1 clove garlic crushed
• 1/2 teaspoon caster sugar
• salt
• freshly ground black pepper

1. Split the avocado in half, remove the stone and skin, and cut the flesh into neat slices. Brush with lemon juice. Slice the tomatoes and arrange alternately with the avocado around the outer edge of a flat serving dish.
2. Mix the chicken with spring onions, parsley and nuts. Whisk together the garlic vinaigrette ingredients and use enough to coat the chicken well.
3. Pile the mixture in the center of the avocado and tomato. Brush the avocado and tomato with a little dressing and sprinkle everything lightly with chopped parsley.

chicken, avocados, tomatoes, onions, parsley, nuts, lemon juice, parsley, nut oil, white wine, garlic, caster sugar, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Leftover-Chicken-Salad-1663091 (may not work)