1 smoked double chicken breast, sliced
300 grams green beans, stem end trimmed
100 grams snow peas
½ small telegraph cucumber, sliced on the diagonal
3 avocados, peeled and halved
1 mango, peeled and diced
2 tablespoons finely chopped red onion
½ cup walnut pieces, roasted
3 tablespoons olive oil
2 teaspoons lemon juice or white wine vinegar
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 teaspoon honey
sea salt and freshly ground pepper
salad leaves (optional)
Cook the beans then the snow peas in boiling salted water until tender. Drain and refresh in cold water. Dry on kitchen towels.
Dressing: Whisk all the ingredients together and season.
Toss the beans, snow peas and cucumber with a spoonful of the dressing and arrange on plates. Add the mango, red onion and walnuts to the remaining dressing. Place half an avocado on each plate and put the smoked chicken in the cavity. Spoon over the remaining dressing and serve with salad leaves if desired.