Ricotta Salad with Chicken

Ingredients

• 0.5 cooked soup chicken (from yesterday)
• 250 g arugula (total 2 bowls)
• 200 g cocktail tomatoes
• 2 small avocados
• 0.5 lemon
• 1 Shallot
• Cayenne pepper
• Salt
• 200 ml heavy cream (1 cup)

Instructions

1. 1.

   Remove the skin from the soup chicken, separate the meat from the bones and tear into bite‑size pieces.

2. 2.

   Peel the avocados, halve them, remove the pit and dice. Squeeze the lemon well, pour the juice over the avocado cubes and mix with the chicken meat.

3. 3.

   Wash the tomatoes, drain, quarter them and add to the bowl. Wash the arugula, trim it, remove the tough stems and dry by spinning.

4. 4.

   Peel the shallot and finely chop; combine with the cream, season with salt and pepper.

5. 5.

   Mix the arugula into the remaining ingredients, divide the salad onto four plates, pour the creamy sauce over, add more pepper and serve immediately.