- 1 x 5 cm piece peeled fresh ginger
- 1 fresh green chilli
- 1/3 cup rice-wine vinegar
- 1-2 t sesame oil
- 2 ripe avocados
- 2 Chicken breasts
- Handful of coriander
- 3 spring onions
Thinly slice a piece peeled fresh ginger and fresh green chilli and add to rice-wine vinegar, along with sesame oil.
Leave to marinate while you halve, stone and peel ripe avocados.
Shred two poached chicken breasts and toss with the dressing, along with a handful of coriander and sliced spring onions.
Spoon into the avocado halves and serve immediately.