Chicken and avocado salad

     Salads are great, specially in the summer months when you can find all kind of vegetables and fruits to make a delightful combination to please your palate.
   Salads are great for lunch and if you adding a small sandwich or a bowl of soup you have a complete meal.
    To make a contrast in flavor and texture in this salad, I add a crunchy topping of homemade croutons and, baked chicken breast.
  To compliment the flavors of the salad I used a good quality avocado organic vinaigrette. The combination was amazing. 
Try it and, I hope you enjoy as much as I did.





         Ingredients:
Medley mini tomatoes
Homemade croutons, recipe follows
1 avocado, pit remove and cut in medium dice
Green lettuce, torn
1 cucumber, seeded and slice
1 stalk of celery, small dice
Red onion, slice
Chicken breast, baked
Organic avocado vinaigrette, store bought   


Homemade seasoned croutons:

2 cups 1/2 in-diced 1 or 2 days old French bread

2 tablespoon extra virgin olive oil

1 medium garlic clove, minced

1/2 teaspoon dried parsley 

Salt and black ground pepper to taste


  Set a medium skillet over medium-high heat for 1 minute. Add the olive oil, bread cubes, parsley and season with salt and pepper.  Cook tossing frequently until the bread starts to brown around the edges, 2 or 3 minutes. Add the garlic and continue to cook for a few seconds tossing well. Take special care not to burn the garlic. Transfer to a serving plate.


  To serve, divided the greens among individual plates and top with the vegetables, baked chicken and croutons.  Serve the dressing at the side.


Comments

East End Taste Magazine said…
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Desserts in USA
October 22, 2020 at 5:44 AM
Indian Keto Diet said…
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November 17, 2020 at 2:59 PM
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