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This recipe is classed as easy

Rating 4.75 / 5 (4 votes)

Prep time:
15 min
Serves:
4

This green salad by Justine Schofield is complimented with zingy Asian flavours of coriander and ginger

Method

1. To make the dressing: place lime juice, coriander, ginger, oils and brown sugar in a small blender. Blend until smooth and fragrant.

2. Arrange the washed baby cos on each plate. In a large bowl, gently toss the chicken, avocado, beans, tomatoes, chives and pinenuts and the dressing.

3.Arrange the chicken mixture on top of the cos leaves with a touch more dressing.





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