Kiwi and Avocado Chicken Salad

• Meat

  • 2 Chicken breast
  • 1/2 cup Chicken concoction
  • 1 Chicken mixture

• Produce

  • 1 Avocado
  • 1/4 cup Avocado
  • 2 clove Garlic
  • 1 Micro greens
  • 1 pinch Micro greens
  • 1 Onion
  • 1/2 cup Sungold kiwi's and orange
  • 2 Zespri sungold kiwis

• Canned Goods

  • 4 cups Chicken stock

• Condiments

  • 1 tbsp Lemon juice
  • 1/4 cup Mayo

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1 sprinkle Hazelnuts

• Other

  • ¼ crushed hazlenuts
  • 1 Naval orange

Found on cookswithcocktails.com

Description

Ingredients

• FOR THE POACHED CHICKEN
• 2 chicken breast
• 4 cups chicken stock (or more to cover the chicken)
• 1 onion chopped
• 1 clove garlic choppedFOR THE GARLIC AOLI
• ¼ cup mayo
• 1 clove garlic
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp pepper
• 1 tsp olive oilFOR THE SALAD
• 1 avocado diced, sprinkled with a little salt and lemon juice
• 2 Zespri SunGold kiwis
• 1 naval orange
• the shredded chicken mixture
• ¼ crushed hazlenuts
• micro greensFOR EACH SALAD STACK
• ¼ cup diced avocado
• ¼ cup shredded chicken mixture
• ¼ cup diced SunGold kiwis and oranges
• ¼ cup shredded chicken mixture
• ¼ cup diced SunGold kiwis and oranges
• pinch of micro greens
• sprinkle of crushed hazelnuts

Directions

• First make the chicken. Add the chicken, chicken stock, onion and garlic to a medium pot. Bring to a simmer and let it simmer for an hour or until the chicken starts falling apart easily. When its ready, strain and let it cool till you can touch it and pull it apart with your hands. Set aside.
• Make the aoili. Add the mayo, garlic, lemon juice, salt, pepper and olive oil to a medium bowl. Stir to combine. Add in the shredded chicken and stir again. Season to taste with more salt and pepper.
• Get the avocado ready. Prepare the avocado by slicing in half, removing the pit, and then slice through the flesh just until you hit the skin first length wise and then width so that you have a bunch of little pieces sitting on the skin. Then take a spoon and scoop out the flesh into a bowl. Repeat with the other side.
• Cut up the orange. Peel a naval orange and remove the segments with a knife. That way you dont get the membrane of the segments as well. Just the juicy bits.
• Cut up the kiwi. Slice each kiwi in half. Take a spoon and slide it between the skin and the flesh. Run the spoon around the kiwi and under it. Pull the skin off. Dice up the kiwi flesh. Repeat with the rest of the kiwi halves.
• Put the salad together. Get out a ring that will allow you to stack the salad inside. Place the ring on your serving plate. Start with the avocado on the bottom of the ring. Press the avocado down gently so it makes an even layer. You dont want to squish it too much. Next add ¼ cup of the chicken mixture and push it down gently as well. Follow with ¼ cup of the kiwi and oranges mixture. Repeat the chicken and fruit layers. Garnish with micro greens and crushed hazelnuts.
• Serve!