For the avocado chicken cocktail, first place chicken fillets in a little boiling water, reduce temperature and simmer gently for about 10 minutes. Drain and let cool slightly.
Trim young onion, remove ends and then cut diagonally into fine slices. Set aside some finely sliced young onion greens. Cut avocado with a knife all around and cut in half. Remove pit and peel off skin. Cut flesh into small cubes. Finely dice shallots and garlic and mix with yogurt and mayonnaise. Season with lemon juice and zest, salt and pepper.
Cut chicken fillets into small bite-sized pieces and stir into yogurt mixture with avocado and green onions. Pluck mint and set aside a few pretty leaves for garnish, finely chop the rest and mix into the salad. Peel the half cucumber, cut it in half and remove the seeds with a small spoon. Then cut into thin half-moons and mix into the salad.
Arrange on plates or in bowls and garnish the avocado chicken cocktail with the young onion greens and mint.
Preparation Tip:
The avocado chicken cocktail makes a great appetizer.
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