INGREDIENTS
- 2 ripe but firm avocados, diced
- 500gm Wombok (Chinese cabbage), chopped finely
- 400gm cooked roast chicken, shredded
- 60ml extra-virgin olive oil
- 60ml lemon juice
- ½ punnet cherry tomatoes, quartered
- ½ bunch flat-leaf Parsley, coarsely torn
- Pinch of salt and pepper to taste
INSTRUCTIONS
- Combine all ingredients well in a large bowl.
- Serve
Credits to: myfoodbook.com.au
