Summer is almost over. Major bummer.
There are only 3 weeks left until Labor day weekend and the unofficial end of summer.
It has been a pretty epic summer.
I finally went to a baseball game. I went on a date (or four). I learned how to make German buttercream. I had designs featured on a popular graphic design blog. Three times. I got into a pool. I swim laps now. I found an excuse to wear my dirndl. I walked 3 miles. I saw a friend compete in a beauty pageant. I went to my first MLS game. I saw a taping of Conan when he was here in Chicago.
And I had things to accomplish that I decidedly did not get to. I haven’t conquered a dacquoise. I haven’t swam a mile without stopping. I haven’t been to the beach. I haven’t gone to see a movie in the park. I haven’t had drinks in a beer garden. I haven’t worn shorts. I haven’t made a yeast bread. I haven’t finished my ebook.
But, it doesn’t matter that I haven’t done those things. There is 3 weeks left to do them in. That is plenty of summer. And I am going to savor these long days and beautiful weather. I know come January I will be craving this.
The weather. The sunshine. The fun.
And that summer deserves a salad.
This salad tastes like summer. Avocados. Cilantro. Lime. Sunshine on a plate.
|Chicken avocado salad with citrus||
- 1/2 tsp cayenne pepper
- 1 tbsp paprika
- 1/2 tsp pepper
- 1 tsp dried oregano
- about 1 pound (600 grams) of chicken breasts
- Olive Oil
- 2 ripe avocados, halved and stoned
- 4 tbsp plain yogurt (I used plain yogurt made from coconut milk)
- 2 limes
- 1 jalapeño
- 1 large bunch of cilantro
- 2 corn tortillas cut into 1/2 inch strips
- 6 slices bacon (I used turkey bacon)
- 1 head butter lettuce
- 1 head romaine lettuce
- 2 red or pink grapefruit, peeled & sectioned
- Heat your oven to 350 degrees.
- Place a griddle pan over medium-high heat.
- Combine the cayenne, paprika, pepper and oregano with a good pinch of salt and some olive oil. Rub over chicken breasts.
- Put the chicken in the pan, reduce the heat to medium and cook for about 20 minutes, turning halfway.
- While the chicken is cooking, combine 1 of the avocados, the yogurt, jalapeno, juice of the 2 limes and most of the cilantro leaves. Blend until combined.
- Pulse while adding olive oil (we used about 4 tablespoons) until you have a good creamy consistency. Season to taste, and add a little water if it is too thick to pour. (We added about 1/4 of water). Set aside.
- Spread the tortilla strips on a baking sheet and bake for a couple minutes – until they are golden and cripsy.
- When the chicken is almost done, chop the bacon and add it to the pan to cook while the chicken finishes.
- Roughly chop the lettuce.
- When the chicken is done, allow it to rest for a couple minutes. Slice and toss with the lettuce.
- Dice the remaining avocado.
- Crumble the bacon over the top of the salad. Sprinkle with avocado & remaining cilantro. Finish with the grapefruit segments.
- Serve with lime wedges.