Tag Archives: avocado

Chicken Cutlets with Strawberry-Avocado Salsa

Yes, I’m here! It’s been way, way too long since I’ve posted anything but I’ve been traveling for the past four weeks (first London, then Chicago) and now is the first time I’ve had a chance to sit down and get it done. It was nice to be back in my kitchen over the weekend, making some food. I feel like my diet and exercise has taken a nosedive over the past month so it’s time to get it together again. I came across this recipe for Chicken Cutlets with Strawberry-Avocado Salsa on the flight to Chicago and ended up buying the ingredients to make it when I landed. But then…I ate the avocado with eggs, the chicken with adobo seasoning, and the strawberries with ice cream. My plan failed. So, I tried it again over the weekend and actually got this dish made. And I wasn’t disappointed.

Chicken cutlets are given a boost of flavor from a vibrant salsa made with strawberries, avocado, lime, cilantro, and jalapeño. The sweet strawberries, creamy avocado, and spicy jalapeño are all perfect complements to each other and then the fresh cilantro and citrusy lime really round everything out. This is such a perfect summertime dinner, especially if you are watching your waistline, and this salsa is good enough to eat with nothing but a fork. If only I’d made this recipe last weekend, maybe I wouldn’t be so worried about my waistline now.

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Combine strawberries, avocado, jalapeño, cilantro, lime juice, and 1/4 teaspoon salt in a small bowl; toss to combine.

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Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle chicken with remaining 1/2 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done.

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Divide chicken among 4 serving plates, and spoon salsa evenly over each serving. Garnish each serving with a lime wedge.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Mango Guacamole

It’s May 1st and so begins my month of travel. This will be a true test of how well I eat and if I can keep up with my exercise. I typically do my cooking on the weekends but on weekends like this when I’m getting ready to travel, I usually don’t even bother getting groceries. My flight is on Sunday so I need to eat what I have and make sure my refrigerator is pretty empty. Since I’ll be in London for Cinco de Mayo and won’t get a chance to make myself some tacos, I decided pick up the ingredients to make this Mango Guacamole to eat instead.

Fresh mango and avocados are stirred together with red onion, cilantro, pepper (I used jalapeño), and orange and lime juices. Mangos and avocados are pretty inexpensive in the grocery store right now so I love taking advantage of that. I could eat avocados every single day so making this guacamole makes me really happy. If you don’t like guacamole, so sorry to hear that. The mango and orange juice in this gives it a hint of a sweetness that pairs so well with the heat of the Serrano or jalapeño pepper. Luckily, this guacamole makes just enough that I won’t have any leftover before I hit the airport. I’ll happily eat it all weekend.

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Combine mango, red onion, cilantro, orange juice, lime juice, salt, avocado, and pepper in a large bowl; toss to combine.

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Serve guacamole with tortilla chips.

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Additions: None

Omissions: None

Substitutions:

  •  Jalapeño pepper

Overall Rating: Love It

Source: Cooking Light magazine

Sriracha BLT Avocado Salad

Well, after a few indulgent dinners last week in Atlanta and those cookies I brought you on Monday, I figured it’s time to pay the piper and eat some salad. Actually, I’ve been doing pretty good eating well and I’m enjoying it. Instead of eating a plate of cookies, I allow myself one a day. When I need another snack, I’m pretty into eating apples and pears lately. But salad? Not so much. Sure, I should probably have a salad loaded with carrots and broccoli and peppers but this Sriracha BLT Avocado Salad not only looks good but is also healthy and has tons of happy flavor.

Chopped tomatoes and avocado are mixed with crunchy bacon (I used turkey bacon) and laid over baby spinach. A spicy dressing of sriracha, a little bit of mayonnaise and lemon juice is drizzled over the top, packing a punch. The creamy coolness of the avocado pairs perfectly with the sriracha dressing, the bacon adds flavorful crunch and the spinach gives a lot more nutritional value than iceberg lettuce which is typically in BLTs. This salad may not be loaded with veggies but it’s still low-calorie while not being low in flavor. Isn’t that the point of a salad? Being healthy and flavorful? Now this is a salad I can get behind!

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Combine onion, mayonnaise, Sriracha, and lemon juice in a small bowl; stir with a whisk.

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Combine tomato, avocado, and bacon in a medium bowl; toss to combine.

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Divide spinach among 4 plates; top evenly with avocado mixture.

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Drizzle with Sriracha mayo; sprinkle with pepper.

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Additions: None

Omissions:

  • Red onion

Substitutions:

  • Turkey bacon

Overall Rating: Love It

Source: Cooking Light magazine

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