Have you ever opened the fridge at noon wondering what to do with yesterday’s chicken and that avocado that’s starting to get soft? This salad is the answer. Simple, direct, effective.
Ingredients :
- Grilled chicken — Leftover roast chicken from last night, a quickly poached fillet, or a pan-seared breast—it works every time. The key is that it’s tender, not dry. If you cook it specifically for this, salt, pepper, medium heat, 5 minutes per side. That’s it.
- Avocado — This is the key ingredient and the most temperamental. It should yield slightly under your thumb without sinking in completely—like pressing a ripe peach. Too hard, it’ll be tasteless. Too soft, it turns into mush in the bowl and the salad is ruined.
- Plain yogurt — This is the sauce of this salad, disguised as a simple ingredient. Full-fat yogurt gives more richness, but 0% works very well too. Avoid sweetened or flavored yogurts—that would spoil everything.
- Red onion — Half a bulb, very thinly sliced. It brings a punch that wakes everything up. If you don’t like the strong taste, soak it for 5 minutes in cold water before adding it—it loses its bite but keeps its crunch.
