OH! Magazine - Australian Version November 2015 | Page 15

www.peteevans.com.au
www.peteevans.com.au

PETE EVANS’ CHICKEN SALAD
WITH AVOCADO RANCH DRESSING

PETE
EVANS

Celebrity chef Pete Evans shares his delicious take
on this spring salad favourite.

What you’ll need:
Avocado ranch dressing
1 ripe avocado, peeled, pitted and mashed
2 tablespoons extra virgin olive oil
2 tablespoons coconut cream
1 tablespoon raw apple cider vinegar
1 tablespoon each chopped fresh flat-leaf
parsley and dill
1 teaspoon fermented mustard or Dijon mustard
½ teaspoon onion powder
2 boneless chicken breasts or thighs
2 tablespoons duck fat, or coconut oil, melted
Salad
4 celery hearts with leaves, chopped
2 Granny Smith apples, cored and thinly sliced
2 heads Belgian endive or any type of lettuce,
leaves separated and torn
1 large handful each of frisée leaves
½ bunch of tarragon leaves, torn
40g raisins
30g walnuts, activated, toasted,
and coarsely chopped
80ml good-quality extra virgin olive oil
2 tablespoons raw apple cider vinegar

Serves: 4

How to make it:
To make the ranch dressing
1. Combine the avocado, 4 tablespoons water, oil, coconut
cream, vinegar, parsley, dill, mustard, and onion powder in
a food processor and process until smooth. Season with
sea salt and freshly cracked black pepper to taste. Transfer
the dressing to a bowl, cover, and place in the refrigerator
until needed.
2. Preheat the oven to 200°C. Rub the chicken with some of
the ghee and season with salt and pepper. Heat a large
frying pan with the remaining ghee and sear the chicken,
skin side down, until crisp and lightly golden, 2 minutes.
Turn over the chicken and sear the other side until lightly
golden, 1 minute. Place the chicken on a baking sheet and
roast, skin side up, for 7 minutes, or until cooked through.
Remove from the oven and allow to cool.
3. Remove the crispy skin from the chicken and slice the skin
into small strips. Slice the flesh into 1 cm slices and set
aside.
4. To make the salad, combine the celery, apples, endive,
frisée, mâche, tarragon, raisins, and walnuts in a bowl. Mix
together the oil and vinegar and drizzle over the salad. Add
the chicken slices and crispy skin strips and season with
salt and pepper. Toss to combine.
5. To serve, transfer the salad to a serving platter or bowl and
drizzle over some of the avocado ranch dressing. Pass the
remaining dressing on the side.

( OH! MAGAZINE ) NOVEMBER 2015

15