Warm chicken salad with tarragon mayo

Method

1. Halve, stone, peel and slice the avocados. Top and tail the radishes, then slice them in half. Divide the avocado and radishes between 4 plates.
2. Mix the mayonnaise and tarragon with enough lime juice to give a runny consistency.
3. Cut up the chicken and divide the pieces between the plates. Dollop a big spoonful of tarragon mayonnaise onto each plate and garnish with a few tarragon sprigs.
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