1 Large Avocado (peeled, quartered and finely sliced)
100g Button Mushrooms (finely sliced)
8 Radishes (finely sliced)
4 Spring Onions (finely sliced)
4 tbsp Coriander Leaves
2 tbsp Japanese Pickled Ginger (roughly chopped, optional)
Florette Watercress, Spinach and Rocket Singles
For the dressing:
6 tbsp Light Olive Oil
2 tbsp Balsamic Vinegar
2 tbsp Soy Sauce
1 tsp Honey
2 tsp Fresh Ginger (finely grated)
For the chicken: Mix together the marinade ingredients in a porcelain or stainless steel dish. Add the chicken and turn in the marinade, and allow to sit for about half an hour. Remove the chicken from the marinade and either grill, bbq or fry for about 8 – 10 minutes, until firm. Remove and place on a plate and allow to cool a little.
Meanwhile. divide the Florette salad on to four large plates and top each with a little of the garnishes.
Whisk together the dressing ingredients.
Slice the chicken while still warm ( or allow to cool if you prefer) and arrange on the top of each salad.
Spoon the dressing evenly over each salad and serve!
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