Avocado, chicken and pawpaw salad with yellow pepper sauce

Fairlady
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

2.00 avocado — halved
1.00 papaya — cubed
400.00 g chicken breast fillets — cooked and shredded
30.00 g rocket
1.00 cucumber — julienned
SAUCE
1.00 yellow pepper — halved
60.00 ml vinegar — red wine
salt and freshly ground black pepper
30.00 ml canola oil — or olive oil
10.00 ml water — warm
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Method:

SAUCE: Place all ingredients in a blender and blend well. Refrigerate for up to 3 days, tightly covered.
Place each avocado half on a side plate. Pile remaining salad ingredients on avocados. Pour sauce over and serve.



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