Roast Chicken Salad

10 cups baby leaf spinach
5 1/2 cups roast chicken, cooled and roughly shredded
4 scallions, finely sliced into rings
1 cup chopped fresh cilantro
2 ripe avocados
1 1/2 teaspoons Maldon salt, or table salt to taste
Finely grated zest of 1 lime
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
Freshly ground black pepper

1. In a large mixing bowl, combine spinach leaves, chicken, scallions and about
3/8 cup of cilantro.

2. Halve the avocados, and discard pits. Scoop out curls with a spoon, or peel
avocados, and cut fruit into chunks or slices. Add to the salad.

3. In a small bowl, stir together salt, lime zest and lime juice. Whisk in oil and
pepper to taste. Pour over salad, tossing gently by hand to mix.

4. Arrange salad on a large plate or in a salad bowl, and sprinkle with remaining
chopped cilantro. Serve immediately. Yield: 4 servings.