Pawpaw and avocado chicken salad with fresh herb dressing

Ingredients


Herb-parsley dressing
1/2 cup oil
1/4 cup white wine vinegar
1 teaspoon salt
2 teaspoons sugar
1 teaspoon freshly ground pepper
1 1/4 teaspoon dry mustard
2 minced garlic cloves
1/3 cup finely minced parsley
3 tablespoons fresh basil or mint, chopped finely


Preparation
Place all these ingredients in a jar and shake well. Chill for several hours or leave overnight so flavours blend together.  Allow the dressing to come back to temperature before shaking - then serve.


Salad ingredients
6 cups cooked chicken meat (5 chicken breasts at 180 Celsius for 25 minutes)
8 cups of salad greens
1 fresh paw paw (or use mango or Fijian papaya)
1 large red onion, finely sliced into rings
2 avocados, sliced
6 rashers of bacon, rind removed and cut into strips
1/2 cup of pine nuts


Preparation
1. Cook the chicken as above and then let it rest.
2. Placed salad greens on plate.
3. Slice chicken and scatter chicken meat, paw paw, onion rings, avocado and freshly grilled bacon over the salad greens in that order.
4. Drizzle with salad dressing and top with pine nuts.


(Source: Lunch on the terrace)