AKA, leftover salad. I’m trying to refrain from listing quantities as “a couple handfuls of this or that.”
2 avocados, diced
1-2 cups cooked chicken (I had leftover rotisserie chicken)
1/2 cups olives, chopped (I used a kalmata/green blend)
1/4 cup pickled red onion (Raw red onions or even shallots could work if you don’t have an obscure ingredient like pickled onions leftover from an ambitious recipe Matthew tried last month)
1 cup cubed or crumbled sharp cheese bits, such as feta, kerrygold cheddar
Lemon juice to taste
Olive oil
A dash of red pepper flakes
Salt and pepper to taste
Toss all together! Use enough oil to moisten the ingredients. The avocado will smoosh around quite a bit, blending with the oil and lemon to make a thick sauce-like texture for everything to swim in. Which sounds disgusting, but it really isn’t.
Serve with pita bread and take better photos of it than I did.
