A Revamp - Chicken Salad with Avocado and Cabbage

I am re-posting this salad, funnily enough the Avocados are particularly nice at the moment, might be a bit expensive but we need a treat every so often, Yes?
This salad has been designed as a Paleo Meal, by Paleo Pete Evans but it was really a little bland, so I have given it a boost
As much as I love Avocados they can be a bit boring so I have added tomatoes, French Dressing and my favourite Sriracha Sauce for that extra lift
Much better
Almost like a Guacamole
It might seem a bit silly to de-seed the cherry tomatoes but  the flesh stays intact and you get to keep the juice by pushing the seeds through a small sieve

For 4 people

Chicken 
I roasted my chicken especially…  click here for superb Roast Chicken, but you can use leftovers, poached chicken breasts, or buy a roast chicken from the Supermarket
I used both breasts of the chicken for this salad
Of course didn't waste the rest, took the leg and thigh meat, off the bones
and made stock from the drippings and all the bones
Look at all of that flavour sitting there

2 cups of green cabbage, shredded
Handful chopped parsley
3 tablespoons Chopped Chives
3 Tablespoons French Dressing

1 ripe avocado, stone removed, lightly mashed
8-10 cherry tomatoes de-seeded and chopped
Keep the seeds and juice and squeeze through a sieve, reserve

Slosh Sriracha Sauce  to taste
Sea Salt and Freshly ground Black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice


Small handful extra mixed herbs, torn (tarragon, parsley and more chives)
Sea salt and freshly cracked black pepper
2 tablespoons almonds, toasted and chopped

Method
Add cabbage to large bowl
throw in herbs
and dress with French Dressing
Season with sea salt and pepper

Break chicken up into bite size pieces
Add to cabbage

Meanwhile make your sort of guacamole

Add tomato juice and sliced tomatoes to Avocado
Add lemon juice and olive oil
Season well with Salt and Pepper
Taste and adjust seasoning if necessary
Throw on top of the rest

Toss and leave to sit

Meanwhile toast almonds gently and chop
Sprinkle over the salad

Best to let sit for an hour or so to get those flavours through
Serve at room temperature

That's the ticket