Thursday, March 14, 2013

Avocado Chicken

Passing Notes Today:  Mrs. Gosling


Is anyone out there afraid of avocados?  For a long time, I was.  I thought that they were some exotic vegetable that I would never buy, never eat and never cook with.  But, since I have gotten older and pinterest has opened my eyes to things that are super rad - I am in love with (or dare I say "mad" about) avocados.  I now eat them on sandwiches, salads, in quac, burritos ..... I am so sophisticated! 

Just recently, my brother and his girlfriend came over to bring us lunch (thanks guys, I was getting sick of the same greek yogurt that I have been eating for the last 2 months).  And much to my surprise, they brought Avocado Chicken!  Let me just say - 

It is the perfect substitute to chicken salad (ps - I make that all the time, but there is loads of mayo in it's a little heavy on the oils).  You can check out the recipe on our pinterest page.  I just made it last night, changed it up a little to accomodate what ingredients I had.  Equally as great! 

Our Version
2 to 4 chicken breasts (boiled/baked & shredded)
1 avocado
1 tsp of light mayo
juice of 1 lime
pinch of chopped cilantro
romaine lettuce leaves
salt & pepper to taste
Whole grain tortillas
* Once the chicken is shredded, mix the ingredients together, layer them on a tortilla, lay the entire romaine leaf on top.  wrap and enjoy!
Spring is the perfect time to start eating a little lighter and this recipe fits that bill. Spring is also the perfect time for baby showers, wedding showers and backyard parties. No one wants to spend a fortune on catering or a lifetime at the grill. Instead, you can whip up this recipe, offer a variety of breads and get back to your guests. No fuss, no muss!  
Here are few other avocado recipes that I think you will love
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Before I go (eat more of the avocado chicken in the fridge) let me give you a tip.  Cut the avocado in half, keeping the pit in there.  Stab the pit with your knife, twist it and pull it out.  Then scoop out the avocado with a spoon.  The inside color should be green (not brown) and not too mushy. 


Note from Mrs. Williams:  Your note is like an infomercial for avocados and you made it all look so good that I just might double the recipe! Thanks for the ideas!

Note from Mrs. Kelly:  Hmm.  I do like a good guac (pronounced gwok).  


Anonymous said...

It is an awesome food for babies too!!

I would actually cut a slice off the top, score the skin , peal and cube. Then place top side down in a Tupperware container. Next time I would take a tiny slice off if it looks a little brown and start again. :)

Mrs. Stevens said...

I love avocados and will definitely make that chicken salad - thanks! Also, I never heard of strawberries and avocados together... might give that one a try, too. Last month, we went to a cooking demonstration at Rosario Pino's, and Chef Joel Kraft made a super delicious potato salad with avocado instead of mayo -- amazing.

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