Chicken-Avocado Salad

° Serves 4

Of course you can poach or sauté chicken breasts especially for this delicious main-course salad, but it’s a great way to use leftover chicken. You can also use leftover turkey, roast pork, or veal. Shred the chicken (or other meat) rather than cutting it with a knife. It will absorb the dressing better.

• Dressing
• 1 tablespoon sherry vinegar
• 1 tablespoon dark soy sauce
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Tabasco sauce
• 3 tablespoons safflower or corn oil
• 1 teaspoon sugar
• ½ teaspoon salt
• 3 scallions, cleaned and minced fine (about ½ cup)
• 2 cooked boneless, skinless chicken breasts (about 8 ounces; see Note)
• 1 small ripe avocado (about 7 ounces)
• 12 leaves lettuce or other greens

Prepare the dressing: Combine the vinegar, soy sauce, Worcestershire, Tabasco, oil, sugar, and salt in a large bowl and blend thoroughly. Stir in the scallions.

Shred the chicken by pulling it apart along the grain into narrow strips. Add it to the dressing and toss well.

Make an incision around the avocado lengthwise, cutting through to the pit, and twist the ends in opposite directions until the halves separate. Remove the pit. Using a sharp knife, slice through the flesh clear to the skin every ½ inch one way and then the other, creating a checkerboard pattern in both halves. Using a spoon, scoop out the cubes of avocado and add them to the bowl. Toss gently with the chicken and dressing.

Divide the lettuce leaves among individual plates, arrange the chicken-avocado salad on top, and serve.

Note: If the chicken has been refrigerated, heat it in a microwave oven for 20 to 30 seconds to take the chill off.

To save on time and cleanup, cut the avocado flesh into cubes while it’s still in the skin.