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Al-Ahram Weekly 22 - 28 July 1999 Issue No. 439 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 22 - 28 July 1999 Issue No. 439
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Profile Features Focus Interview Travel Living Sports Time Out Chronicles People Cartoons Letters Chicken salad
By Moushira Abdel-Malek
Ingredients:
one barbecued chicken (small)
one medium-sized lettuce (iceberg)
one medium avocado (thinly sliced)
2 sticks celery (1cm slices)
1/4 cup bottled mayonnaise
1/4 cup yoghurt
2tsp vinegar
1/3 cup chopped pecans or walnuts
salt + pepper
Method:
Wash and dry lettuce thoroughly. Tear into bite-size pieces and arrange on a serving platter. Divide chicken into pieces, leaving skin on where possible and cutting larger sections so that the pieces are roughly uniform. Arrange half the chicken pieces on the lettuce, top with half the avocado. Repeat with remaining chicken and avocado. Scatter celery slices over. Place mayonnaise, yoghurt, vinegar, salt and pepper in a small screw-top jar and shake well. Drizzle over salad. Garnish with pecans. Serve immediately with warm wholemeal bread rolls or slices.
