Warm Salad of Chicken, Avacodo, and Butter Lettuce

This is a great use of leftover cooked chicken!


  • 3 oz. cooked chicken, cut in 1-inch lengths
  • 1 avocado, cut about the same size
  • 1 head of clean butter lettuce
  • juices from the chicken
  • 2 Tbs. olive oil
  • 1 Tbs. white wine vinegar
  • sqeeze of lemon
  • coarse salt and freshly ground pepper


In a medium-large bowl heat the chicken juices with the olive oil, vinegar, and lemon directly over a high burner. When warm, remove from the heat and toss in the butter lettuce, on top put the chicken and avocado. Season well with salt and pepper before tossing. Taste again and serve on warm plates.

Serves 2.

© Mary S. Risley