Avocado and basil dressing
flesh 1 small ripe avocado
3 tablespoons plain yoghurt
¼ cup packed basil leaves
1 teaspoon dried tarragon
2 cloves garlic, crushed
2 tablespoons capers
1 tablespoon brine from capers
1 tablespoon olive oil
sea salt and ground pepper
½ a roasted chicken (see Cook's Note)
2 boiled eggs, peeled and roughly chopped
2 spring onions, thinly sliced
2 tender inner stalks celery, thinly sliced (½ cup)
½ cup walnut pieces, roasted and roughly chopped
6 slices toasted bread of choice
1½ cups red sauerkraut, very well drained
crispy roasted shallots and micro herbs, to garnish
Dressing: Place all the ingredients in a food processor and process until smooth. Season generously with salt and pepper. If it’s very thick, thin down with a little more brine from the capers.
Filling: Remove all the meat from the chicken, discarding skin, bones and cartilage. Cut into 1cm pieces and place in a large bowl with the eggs, spring onions, celery and walnuts and gently combine. Add the dressing and use a large spoon to fold everything together.
To assemble: Top each slice of toasted bread with red sauerkraut then the chicken. Add the crispy shallots, micro herbs and a grind of pepper. Serve immediately. Makes 6
Cook's note: Using shredded rotisserie chicken is a great shortcut for a super-quick put-together.