Recipe by mummamills
First had this in a little cafe at Rylstone, which is a tiny place near Mudgee, NSW Australia. The chef was kind enough to give me the recipe.
Top Review by Jen T
Excellent was the verdict from family :) I couldn't decide between the avocado and the mango so added both. I also added some chopped red peper which I had on hand. I used spring onion in place of the red onion. Topped it all off with some toasted cashew nuts. Thanks for a great 'Keeper' :) Update; May 2009: This time doubled the amounts of ingredients & added in some black & green grapes & cherry tomatoes cut in halves along with the mango, avocado, red onion, spring onions & red pepper. This was a big hit at the pot luck I took it too :) I really enjoy this salad and make it often.
- leftover barbecued chicken (torn or cut into bite sized bits)
- sliced avocados or mango
- 1-2 chopped shallots or 1 small red onion, finely sliced
DRESSING enough for two chicken breasts
- 1 large lemon, juice of
- 4.92 ml grainy mustard
- 14.79 ml warmed honey