CHICKEN AVO SPAGHETTI SALAD

CHICKEN AVO SPAGHETTI SALAD
3 cups shredded cooked chicken
½ x 285 g jar piquillo peppers, drained, thinly sliced
4 green onions, sliced
2 advocado’s, sliced
50 g baby spinach, roughly shredded
½ cup whole-egg mayonnaise
¼ cup lemon juice
2 tablespoons chopped fresh thyme

Cook pasta in large sauce pan of boiling salted water, and two table spoons sunflower oil.Cook until tender.
Drain.Rinse under cold water.drain wel.Set aside to cool.
Place chicken, peppers, onions, avo, spanish and pasta in a large bowl.
Combine mayonnaise, lemon juice and thyme in a small jug.
Season with salt and pepper.
Drizzle salad with this dressing, tos gently and serve.

Nota:
Ek het ook so bietjie tabasco sous by die dressing by gesit, ongeveer 3-4 druppels dit bring daai tiemie se smaak uit saam die suurlemoensap. Maar ‘n mens kan nog goed by sit soos bv komkommer of gekapte rissies.

Recipe and photo: Shenell Courtney