Avocado with chicken

You need for 4 people:
Avocados (3 or 4)
Spring onions (4 or 5)
Fresh coriander
Chili
Salad
Almonds
Cold roasted chicken (when leftovers)
Virgin Extra Olive Oil
Salt
Ground pepper
Dried red chili
Fresh green chili

Throw some blanched almonds into a non-stick pan with the smallest amount of olive oil.
Toast until lightly golden (in the oven, under the grill or over the gas). (Careful not to burn them).
Season with salt, pepper and a little dried red chili.
Put aside.

Halve, peel and remove the stone of the avocados.
Tear the avocado into chunky bits.
Place in a bowl.
Sprinkle over sliced spring onions, and finely sliced green chili.
Rip over a handful of coriander.
Sprinkle over the toasted almonds and bit of leaves of salad.
Season with salt and pepper to taste.
Dress with a homemade vinaigrette.