Avocado Chicken Salad

Avocados are in season right now and seem to be overflowing in the produce bins at my grocery store.  I didn’t start eating avocados until I was an adult, not because I didn’t like them, but because I didn’t even want to try them.  It seems that avocados are either loved or hated by most but there is nothing but love for them in my home.  This recipe for Avocado Chicken Salad appealed to me not just because of the fresh avocados but because I also love chicken salad.  But this chicken salad is different than most others I have had because there is not one lick of mayonaisse in this dish.  Cooked chicken, avocado, plum tomato (or salsa), and cilantro are tossed in a light vinaigrette of lime juice, olive oil, salt and pepper.  I used precooked chicken strips to save time and replaced the salsa in the recipe with a fresh plum tomato.  The avocados provide a rich creaminess and the fresh lime juice brings such a brightness that makes it difficult to stop going back for more.  I ate mine with whole-grain crackers but dig into this with any of your favorite chips or over lettuce.  If you like avocados, this chicken salad is ridiculously good.

The ingredients:

Combine lime juice, olive oil, salt, and pepper into a bowl.  Whisk until well blended.

Add chicken and cilantro and combine.

Add avocado and tomato (or salsa) and toss gently.

Serve with chips, crackers, or over lettuce.

Additions:  None

Omissions:  None

Substitutions:

  • Plum tomato

Overall Rating:  Love It

Source:  Cooking Light Magazine

Grilled Asparagus with Caper Vinaigrette

I could eat asparagus just about everyday so it’s important that I find different ways to enjoy this healthy green vegetable.  While I generally enjoy it simply steamed, I like to switch things up a bit and throw these spears a little curveball, like this Grilled Asparagus with Caper Vinaigrette.  Fresh asparagus is grilled with olive oil and salt before being drizzled with a vinaigrette of red wine vinegar, olive oil, garlic, dijon mustard, and capers.  The capers provide a subtle briney, salty punch while the viniagrette itself is garlicky and light.  A sprinkling of fresh, sweet basil rounds out this Spring side dish which is good eaten warm or cold.  I definitely plan on making this again!

The ingredients:

In a shallow dish, toss the asparagus (with ends snapped off) with 1 tablespoon of olive oil and 1/4 teaspoon salt.

Place asparagus on grill rack coated with cooking spray and heated over medium-high heat.  Grill for 4 minutes or until crisp-tender, turning after 2 minutes.

Combine remaining salt, red wine vinegar, dijon mustard, black pepper, and garlic in a small bowl and whisk together.  Slowly pour remaining olive oil into vinegar mixture, stirring constantly with a whisk.  Stir in capers.

Arrange asparagus on a serving plate and drizzle with the vinaigrette.  Sprinkle with ribbons of fresh basil.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Tequila-Glazed Grilled Chicken

I’ve experimented with different kinds of rubs to put on chicken over the years and have managed to accumulate a pretty big pile of rub recipes.  I’ve decided that any kind of spice-rubbed chicken is probably my favorite way of eating chicken any given time – more so than chicken parmesan or fried chicken.  I have a healthy collection of spices in my cabinet so I’m always prepared for anything.  So, what’s better than spice-rubbed chicken?  Glazed spice-rubbed chicken! 

This Tequila-Glazed Grilled Chicken not only has a rub of cumin, chili powder, and chipotle chili powder (one of my favorites!) but it’s also glazed with a sauce reduction of tequila, pineapple juice, honey, lime, and red pepper flake.  The rub provides a ton of flavor and a little bit of heat which pairs wonderfully with the slight sweetness of the glaze.  I used regular chicken breasts instead of chicken thighs but use whatever you like and cook accordingly.  And don’t worry if you don’t like tequila – it provides a subtle background flavor without making this taste like a drunken chicken dish.  I’m going out on a limb here and calling this one of my favorite chicken dishes so far so please, give it a try!

The ingredients:

Combine the cumin, chili powder, salt, and chipotle chili powder and rub evenly over the chicken.

In a small pan, bring the pineapple juice, tequila, and honey to a boil and cook until reduced (about 10 minutes).  Combine cornstarch and water in a small bowl and add to the juice mixture, stirring constantly with a whisk.  Boil for 1 minute, stirring constantly.  Remove from heat, and stir in lime rind, lime juice, and crushed red pepper.

Place chicken on a grill rack coated with cooking spray and grill, basting each side occasionally with juice mixture, until chicken is cooked thoroughly (approximately 8-10 minutes on each side or until a meat thermometer reads 165ºF internally.)

Additions:  None

Omissions:  None

Substitutions:

  • Chicken breasts

Overall Rating:  Love It

Source:  Cooking Light Magazine

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