Chicken salad

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  • Lettuce riçada or sheet of oak red: 1
  • Roast chicken: 1
  • Avocado average cut in strips: 1
  • Celery: 2 stalks cut in slices of 1 cm
  • Mayonnaise jar: quarter cup
  • Whey: quarter cup
  • Tarragon vinegar: 2 tablespoons
  • Pacanas or chopped nuts: 1/3 cup


Wash and drain well lettuce. Cut it with the hands and distribute it in 4 plates or a serving platter. Trinche the chicken into pieces more or less the same, if possible, without removing the skin. Arrange half of the chicken on the lettuce and top, place half of the avocado.

Repeat until you end up with the chicken and avocado rest. Mix the mayonnaise, the serum and the vinegar in a jar with a screw-on lid, cover and shake well. Pour the sauce on the salad and decorate with nuts.

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