How to make it

  • Hint - for ease, cook chicken the day before, cover and chill in fridge.
  • Fill a large 6 quart stock pot half full of water and put on the stove set on high to boil, cover. While this is boiling then...
  • In a deep skillet put 2 T olive oil, add the chicken breasts and sprinkle with a little Lawry's seasoned salt and turn heat on low to simmer, set timer to 15 minutes. When timer rings, turn chicken breasts and set timer for another 15 minutes.
  • Fill 2 large pitchers with very cold water and set aside.
  • Peel, clean and slice all vegetables keeping them in separate bowls for each.
  • Parboil veggies in steps by: Adding carrots and celery to boiling water first, boil on medium heat for about 5-7 minutes or till carrots can be pierced by a fork but are still firm (almost hard) then add onion, cook about 3 minutes and add zucchini and cook for 3-5 minutes more till zucchini is tender but firm.
  • Immediately pour vegetables into colander and pour cold water over to stop them from cooking. Use a large steel spoon to gently turn veggies and pour more cold water over vegetables till they are barely warm. This parboils the vegetables and they should be very brightly colored as this enhances the colors of the vegetables. If you did this correctly, the vegetables should be firm to the bite, not soft or mushy. Set cool veggies aside.
  • Test chicken for doneness, chicken should be well cooked but still firm. Remove chicken from pan to a plate to cool for about 1 hour.
  • When chicken is cool and easy to handle, slice each breast against the grain in 1/3 inch slices and cut those in half and dump the chicken into your largest mixing bowl, add all the cold drained vegetables, the diced avocadoes and sprinkle lightly with Lawry's seasoned salt, add olive oil and balsamic vinegar and mix ingredients well. The avocados "melt" a bit to blend in with the olive oil and balsamic vinegar. Ladle into a large oval serving platter and garnish each end with a sprig of parsley. Serve with warm French bread, a good Chardonnay, family and good friends.

Reviews & Comments 3

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  • NPMarie 7 years ago
    Sounds delicious:)
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    " It was excellent "
    aussie_meat_pie ate it and said...
    Great recipe thanks for sharing I will be adding this to the Aussie food group too and you got my 5 :)
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  • dianartimus 10 years ago
    I wanted to add that I discovered this recipe while on vacation with one of my best friends Sharon in Sydney, Australia. We were practically starving and had been touring all over the Sydney Bay area and stopped off at this Fabulous little restaurant named Rossini's. We asked what the specialty was and we were promptly told Chicken and Avocado salad. Well, being California Girls, that sounded great! What we were served certainly was not a salad that we were familiar with, but since it had several of our favorite foods in it we dug in! What a taste treat and lovely surprise! It was so good! Rossini's quickly became our favorite place to eat, everything was freshly prepared and exactly the kinds of foods we loved and beautifully presented too. Luckily, I have a Bloodhound nose and pretty much the same for the taste buds so I made it my mission to recreate the recipe which is actually a pretty easy recipe. Sharon says I got it exactly right so I will proudly trust her judgment. I hope you will try my Australian Chicken and Avocado "Salad" and enjoy it with your favorite people.
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