Food Friday

It has been consistently hot here for the last week or so and with that has come smaller appetites and cravings for cool, refreshing food. I found this recipe in a book I've had for ages. I tweaked it so it wouldn't be spicy like the recipe intended. The result was a creamy, satisfying salad.

Creamy Chicken Salad


What you need:


[for the chicken]
2 chicken breasts (boneless, skinless)
5 Tbsp lemon juice
3 Tbsp soya sauce
1/8 tsp pepper
1 tsp dried basil
2 cloves garlic, crushed


[for the dressing]
1 ripe avocado, pitted & peeled
1/2 cup low-fat sour cream
1/3 cup olive oil
1/3 cup lemon juice
1 clove garlic, coarsely chopped
2 tsp Worcestershire sauce
pepper to taste


[salad]
2 heads of romaine lettuce


How to make it:


For the chicken, lay down a piece of plastic wrap, put the chicken on top and then place another piece of plastic wrap on top. Use the bottom of a small pot to pound the chicken until it is only half the thickness that it originally was. Combine the 5 ingredients at the top of the list (lemon juice, soya sauce, pepper, basil & garlic) in a ziploc bag. Cut the chicken breasts in half and place all of the pieces in the bag. Refrigerate for 30 minutes - 2 hours.


When you're ready to cook your chicken, heat your bbq on medium to high heat. Cook the chicken for a few minutes, flip and then finish cooking. Don't overcook. When the chicken is done, set aside and allow it too cool.


For the salad dressing, place all ingredients in a blender and blend until smooth. Chop the salad and chicken into bite sized pieces and place them in a bowl. Pour about half the dressing over it and mix well. Add more dressing, bit by bit, until it is as creamy as you like and serve!








P.S.- Happy Friday the 13th!