This also makes a lovely lunchbox or picnic dish.
1. Spoon the guacamole over the base of a bowl. Break the chicken into bite sized chunks and mix with the kidney beans and tomatoes.
2. Spoon on top of the guacamole. Finally, place a handful of salad leaves on top and chill until ready to serve.
Tip: To make your own guacamole
Place 1–2 seeded, fresh green chillies, 2-3 finely chopped spring onions and a handful of fresh coriander into a pestle and mortar, or a small food processor. Grind into a paste. Peel, stone and cube 3 ripe avocados and mash lightly. Stir in the paste. Add the juice of 1 lime and a pinch of salt and some more chopped chilli - if you like it hot. Cover the surface with cling film and refrigerate if not serving immediately.
04 January 2013
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