Creamy Chicken Salad

This is a rich and creamy dish - real summer comfort food!

Serves 4-6

300-400 left-over free range or organic roast chicken, a room temperature
3 tbps of Greek yoghurt or soured cream
1 avocado, cubed
1 hard boiled egg, chopped
freshly squeezed lemon juice
frehsly ground black pepper
mixed salad leaves
a handful of cucumber slices, peeled, halved and cored
a handful of cherry tomatoes, halved
vinaigrette (optional)

1. Mix all the chicken, yoghurt, avocado, egg, lemon juice and black pepper.
2. Place a generous portion of salad leaves on a individual deep plates. Scatter with cucumber and tomatoes and drizzle with a little vinaigrette, if used.
3. Place a couple of heaped tablespoons of the chicken mix on top.